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THE CHINESE COOK BOOK 



If you want to keep a man good natured, 
give him good food, 

E. M. D. 



[f\ Th^ Ftl 

Chinese Cook Book 



By 

Shiu Wong Chan 



Containing more than one hundred recipes for everyday food 

prepared in the wholesome Chinese way, end many 

recipes of unique dishes peculiar to the Chinese 

— including Chinese Pastry, "Stove 

Parties," and Chinese Candies 




New York 
Frederick A. Stokes Company 

I I Publishers [ | ' 






w^"- 



Copyright, 1917, by 
Frederick A. Stokes Company 



All rights reserved 



OCT -6 »9>^ 



iG'A476387 



PREFACE 

Some one once said that without a good 
cook and good cooking life was not worth 
Mving. 

The author's purpose is to make good cook- 
mg possible. 

All these recipes have been tested and are 
therefore reliable. 

A person who has tasted Chinese food real- 
izes that it is the most palatable and delicious 
cooking he ever ate. It is not only that but its 
nutritious value recommends it to all. It is 
true in a sense that we eat to live. If the body- 
does not have nutritious and pleasant food no 
full growth and development is possible ; hence 
power is weakened. 

Leave the decision as to Chinese cooking to 
your own taste. When you have eaten the 
food you will soon be convinced not only 
of its merits but, in fact, of its superior- 
ity over other kinds of food and ways of 
cooking. 



PREFACE 



This book is meant not only for the house- 
wife but also for the restaurateur. In fact, it 
is written in such a clear, simple form that any 
one by following its rules can prepare dishes 
of rare delicacy and flavor. 

This is my purpose in writing the book. I 
wish to make good, tempting, and wholesome 
cooking possible for all. 

Shiu Wong Chan. 



New York, May 18, 1917. 



CONTENTS 

PAGE 

Preface v 

The History of Chinese Cooking .... 1 

General Laws of Chinese Cooking ... 5 

Marketing 6 

Preliminary Recipes 8 

Primary Soup 8 

Chinese Sauce 10 

Chinese Gravy 11 

Sesamum-seed Oil 12 

Peanut Oil , . 13 

Chicken Starch . 14 

Chinese White Cheese . 15 

Chinese Red Cheese 16 

How to Make Tea 17 

Preparation of Secondary Vegetables . . 18 

Soup 19 

Bird-nest Soup 19 

Chicken Mushroom Soup 21 

Vegetable Soup 22 

Duck Soup 23 

Pork Soup 24 

Fish Soup 25 

Noodle Soup . . ^ 26 

Noodle Soup with Chicken and Mushrooms 28 

Noodle Soup in Yung Chow Style ... 30 

Noodles 31 

Fried Noodles 31 

Chicken Fried Noodles 33 

vii 



viii CONTENTS 



PAGE 

Chicken 35 

Almond Chicken . 35 

Chicken Chop Suey , ^ 37 

Chestnut Chicken 38 

Chicken Hash ......... 39 

Chicken Thread 40 

Fried Chicken 41 

Walnut Chicken 42 

Pineapple Chicken 43 

Salt Chicken 45 

Pan Chicken 46 

Bird-nest in Chicken 47 

Steamed Chicken 48 

Roast Chicken 49 

Duck 51 

Roast Duck 51 

Parsley Duck 52 

Duck Hash 54 

Duck Chop Suey 55 

Potato Duck 56 

Wine Vapor Duck 57 

Steamed Duck 59 

East Melon Duck 61 

Fried Duck Feet 63 

Pineapple Duck 65 

Duck Threads 66 

Roast Duck Biscuits 67 

Wild Duck 68 

Ham and Duck 70 

Lamb 71 

Fried Lamb 71 

Lamb Hash 72 

Steamed Lamb 73 

Lamb Chop Suey 74 



CONTENTS IX 

PAGE 

Chop Suey 75 

Plain Chop Suey 75 

Extra Chop Suey 76 

Pork 77 

Pork Hash 77 

Pork Threads 78 

Potato Pork 79 

Brittle Pork 80 

Steamed Chestnut Pork 81 

Pork Salad 82 

Fried Pigs' Ribs 83 

Beef 84 

Beef Chop Suey 84 

Green Pepper Beef 85 

Fish 86 

Fish Chop Suey 86 

Fish Balls 87 

Fried Fish Balls 89 

Raw Fish Party 91 

Fried Fish 93 

Hot Water Fish 94 

Steamed Pike 95 

Eel 96 

Eel in Net 96 

Turtle . 97 

Steamed Turtle 97 

Turtle Soup 99 

Shark 101 

Shark Fins 101 



X CONTENTS 

PAGE 

Shrimp 103 

Shrimp Chop Suey 103 

Steamed Shrimp 104 

Fried Shrimp 105 

Oysters 106 

Oyster Chop Suey 106 

Steamed Oysters 107 

Roasted Oysters 108 

Lobster 109 

Lobster Chop Suey 109 

Crab 110 

Crab Soup Ill 

Fried Soft Shell Crab 112 

Chinese Tomato 113 

Fried Chinese Tomato with Crab . . . 113 

Fried Chinese Tomato with Shrimp . . . 114 



Pigeon 115 

Why Shon Pigeon 115 

Pigeon Chop Suey 116 

Bird-nest in Pigeon 117 

Fried Pigeon 118 

Pigeon Hash 119 

Quail 120 

Quail Hash 120 

Partridge , , . . . 121 

Partridge Hash 121 

Partridge Chop Suey 122 

Why Shon Partridge 123 



CONTENTS xi 



PAGE 

Deer 124 

Deer (Lock Yok) 124 

Goose o , . . . . 125 

Roast Goose 125 

Winkle 126 

Winkle Chop Suey 126 

Eggs 128 

Plain Omelet 128 

Pork Omelet 129 

Chicken Omelet 130 

Shrimp Omelet 131 

Crab Omelet 132 

Lobster Omelet 133 

Bean Cake Omelet 134 

Fried Eggs 135 

Egg Roll 13G 

Checker Board Eggs 137 

Fish Roll 138 

Gold and Silver Egg 140 

Stuffed Egg , , 141 

Fish Swimming in a Golden Pond . . . 142 

Shrimp in Golden Pond 143 

Crab in Golden Pond 144 

Lobster in Golden Pond 145 

Beans 146 

Bean Sprouts 146 

Bean Cake 147 

Bean Cake Chop Suey . . . . . . . 148 

Chicken Starch Bean Cake 149 

Stuffed Triangle Bean Cake 150 

Ruby Mixed with Pearls 152 

Bean Biscuit 153 



xli CONTENTS 



PAGE 

Squash 154 

Stuffed Squash 154 

Peppers 155 

Stuffed Green Peppers 155 

Immortal Food 156 

Food of the God of Law Horn .... 157 

Soft Immortal ^ood 158 

Hard Immortal Food 159 

Dry Foods 160 

Chinese Frankfurter 161 

Chinese Frankfurters on Rice . . . . 163 

Chinese Frankfurters with Vegetables . . 164 

Lamb Frankfurters 165 

Gold and Silver Frankfurters 167 

Spiced Pork 169 

Dry Pork 170 

Spiced Pork with Gray Potatoes . . . . 171 

Dry Pork on Rice 172 

Dry Pork with Gray Potatoes .... 173 
Dried Pork with Fried Bean Cake and Chi- 
nese Vegetable 174 

Dry Duck 175 

Dry Duck on Rice 176 

Dry Flat Fish Chop Suey 177 

Dry Flat Fish Soup 179 

Roast Dry Flat Fish 180 

Stove Party 181 

Rice 182 

Rice Cooking 182 

To Fry Rice 183 



CONTENTS xiii 

PAGE 

Meat Biscuit * . . . . 184 

Chinese Meat Biscuit 184 

Cake 186 

Almond Cake 186 

Chinese Sponge Cake 187 

Pudding 188 

Water Chestnut Pudding 188 

Lily Root Pudding 189 

Gray Potato Pudding 190 

Candy 191 

Peanut Candy 191 

Sesamum-seed Candy 192 

Conclusion: The Chemistry OF Foods . . . 193 

Chinese Grocery Stores and Noodle Shops . 198 

Price List of Chinese Groceries . . • . 199 



THE CHINESE COOK BOOK 



THE HISTORY OF CHINESE 
COOKING 

In ancient times stoves were very different 
from now; hence cooking was crude and less 
elaborate. The food was broiled over coals or 
buried in hot ashes. The portable stoves of 
Pompeii which were dug up during the uncov- 
ering of the buried city show how these stoves 
were made. Others were the oven fireplace, 
the brick oven, and the Franklin stove invented 
by Benjamin Franklin. The cook-stoves 
adapted to wood were very different from the 
gas and electrical appliances of to-day. 

It was but a step for primitive man, from 
baking in hot ashes, or in a covered kettle set 
on coals, to a simple form of oven. Often one 
served a community. Sometimes a fire was 
built directly in the oven, and when it was 
burned down the oven was swept out and the 
food put in to be cooked by the heated bricks. 
The later brick oven, still used in some old 
houses, had a space underneath for a separate 



2 THE CHINESE COOK BOOK 

fire. Charcoal was the primitive form of fuel 
used in some countries, especially in those hav- 
ing a mild climate. 

This difference between the stoves of long 
ago and now has helped to improve our cook- 
ing. 

The Chinese method of cooking was invented 
by the Emperor of Pow Hay Se in the year 
3000 B.C. Confucius, the great philosopher, 
taught how to eat scientifically. The propor- 
tion of meat should not be more than that of 
vegetable. There ought to be a little ginger in 
one's food. Confucius would not eat anything 
which was not chopped up properly. To-day, 
unconsciously, the Chinese people are obeying 
this same law. 

It is this scientific custom which makes Chi- 
nese food particularly nourishing and beneficial. 

In ancient days the Chinese used knives and 
forks. Later, they found that sometimes these 
impaired the delicious flavor of the food; hence 
their use of chop-sticks and spoons. 

China has always been noted for its cooking. 
Many Americans prefer Chinese cooking. In 
fact, many Americans have Chinese cooks in 
their kitchens. After having tasted Chinese 



THE CHINESE COOK BOOK 3 

food, one realizes how delicious it is. It 
has been said that if the Chinese were as great 
in other ways as in cooking ability they would 
notably influence other nations. 

The story is told of a young Chinese couple 
newly married. The bridegroom was boasting 
to a friend of his bride's ability in cooking. 
The friend was invited to visit the groom's 
home. The friend had a keen sense of humor 
and so he asked the groom if his bride would 
cook anything he brought. The groom, feel- 
ing confident of his wife's ability, told his 
friend that he might bring anything he wished 
and the bride would cook it. 

The friend came, bringing with him a stalk 
of sugar-cane and a pound of pork. He gave 
it to the bride. Now, the friend of course 
thought it would be impossible for the bride to 
do anything with these things. But he had not 
taken into consideration her cleverness. 

The bride took the cane and, with a scraper, 
removed the outside rind. Then she put the 
pound of pork, cut into pieces, and the remain- 
ing cane through a grinder. To this chopped 
cane she added the white of an egg, and, using 
a little cornstarch, mixed all well together. 



4 THE CHINESE COOK BOOK 

Then she made balls. She fried these balls in 
oil and proudly set them before their guest, 
who was astonished at their delicious flavor 
and tastiness. 

This story simply shows the magic of Chi- 
nese cooking. Often very tasty and wonderful 
dishes are made out of unexpected and unusual 
things. The result is not only savory and ap- 
petizing ; it creates a desire for more. 

Even the inexperienced housewife can pre- 
pare Chinese dishes of great flavor and deli- 
cacy. 




O O 

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GENERAL LAWS OF CHINESE 
COOKING 

A Chinese dish consists of three parts: (a) 
meat; (b) secondary vegetables, such as Chi- 
nese water chestnut, bamboo shoot, celery, Chi- 
nese mushroom, and sometimes other vege- 
tables according to the season; (c) the garnish 
on the top of each dish, consisting of Chinese 
ham, chicken, or roast pork cut up into small 
dice or into small bars about one inch long, and 
enough parsley to aid the taste as well as to 
ornament the dish. 

The amount of meat, in accordance with the 
hygienic law of Confucius, is about one-third 
that of the secondary vegetables. 

The meat should be the same size and shape 
as the vegetables and must be uniform. It may 
be cut into dice, into bars, or into fragments; 
judgment must be used as to this when the size 
of the vegetable is limited. 

There are three methods employed in Chi- 
nese cooking; steaming, frying, and boiling. 



6 THE CHINESE COOK BOOK 

In steaming always drain off any water or 
other liquid substance and add just enough 
primary soup to cover the material. Steam 
until just soft, for in that state the food has 
its most delicious taste. Before eating pour 
off the primary soup, take off all oil on the 
surface, and put into the steamer again for 
a few moments. Salt to suit the taste. 

In steaming, a hot fire should be used. 

In boiling, the fire should be only sufficiently 
hot to keep the food at the boiling-point. 

Frying should be done over a very tiot fire, 
and the food should be turned constantly with 
a cooking-shovel, so that every particle will re- 
ceive the same amount of heat. 

MARKETING 

In addition to the meat and ordinary vege- 
tables, there are articles used in Chinese cook- 
ing which are to be found only in Chinese gro- 
cery stores. A list of these stores is given on 
page 198. 

In ordering by mail, write not only the 
American or Chinese name of the article, but 
copy (or trace on thin paper) the Chinese sign 



THE CHINESE COOK BOOK 7 

for it which will be found, with the approxi- 
mate cost, in the list beginning on page 199. 

As the prices can be given only approxi- 
mately, enclose with your letter a check or 
money order for 10 per cent, more than the 
total value of all the articles ordered. 

MODEL ORDER 

March 19, 1917. 
Dear Sir: 

Enclosed, I send check for $1.00, for which please 
send me, by express prepaid (or by mail), to the 
address given below, the following articles: 

One bottle of Red Vinegar ^ g^ 

10 cents' worth of Octogon Spicery y^ ^ 

10 cents' worth of Bug Kay ^j^ ^ 

10 cents' worth of Dong Sum ^ ^^ 

10 cents' worth of Yen York yf^ ^ 

Please return by mail the excess of my remittance, 
and oblige. 

Yours very truly, 

(Mrs.) John Doe, 
25 Marlin Avenue, 
New York City. 



PRELIMINARY RECIPES 

Since this is a foreign cook book, it is desir- 
able to have the recipes for all the fundamen- 
tals, such as sauces, etc., at the beginning of 
the book. They not only are nutritious and 
healthful but are so delicious that they add 
much to the flavor and delicacy of the foods 
with which they are combined. As they are 
used in practically every dish, a thorough 
knowledge of how to make them is a necessity. 

PRIMARY SOUP 

SUNG TONG 

One may wonder why a dish cooked in a 
restaurant is better than one cooked at home. 
It is true that a better cook may have some 
effect on the dish, but the real secret is the 
primary soup which the cook uses for gravy 

8 



THE CHINESE COOK BOOK 9 

and for the final cooking instead of using 
water. 

This soup is always made of equal weights 
of chicken and lean pork: say % pound of 
each, for each pint of water. It is advisable to 
use not less than 6 pints of water, and meat in 
proportion. 

The quality of a dish depends upon the na- 
ture of this primary soup. 

(a) Chop the meat into small pieces. 

(b) Cook slowlj^ for 2^ hours, or until 
about half of the liquid has evaporated. 

In order to do away with any oil which may 
exist, put into the mixture a bowl of chicken 
blood. 

(c) Strain through a thick cloth until the 
liquid is as clear as water. Should there be 
any oil remaining on top, skim it off. 

Let the soup cool. Keep in the refrigerator 
to be used as needed. 



10 THE CHINESE COOK BOOK 



CHINESE SAUCE 



SEE YOUT 

Boil Chinese white beans slowly for 6 hours. 
Strain off the beans and expose the bean soup 
in a big pot placed under the hot sun. The 
surface of the liquid turns brown and has a 
top layer. Remove this layer of brown. A 
little later take off the other layers, and so on 
until there is no brown layer. Add salt to 
this, and boil. 

This is called See Yout, meaning sauce. It 
can be bought, ready prepared, in any Chinese 
grocery store. 



THE CHINESE COOK BOOK 11 



CHINESE GRAVY 



HIN TOUT 

1 cup primary soup 
1 teaspoonful cornstarch 
% teaspoonful Chinese sauce 
Salt, sugar, and a few drops of sesamumt; 
seed oil 

Mix the cornstarch well in a little cold water ; 
then stir into the boiling primary soup, and let 
boil until it thickens. Add the Chinese sauce, 
salt, sugar, and sesamum-seed oil, and stir well. 



12 THE CHINESE COOK BOOK 



SESAMUM-SEED OIL 



MAR YOUT 

Sesamum-seed has the strongest and most 
delicious oil of any seed. A few drops of this 
oil will improve a dish greatly. 

(a) Roast the seeds in a dry pan with a low 
fire till they turn brown. 

(b) Grind them with a stone grinder, and 
collect in a pan. 

(c) Take off the oil on top. This is sesa- 
mum-seed oil. 



THE CHINESE COOK BOOK 13 

PEANUT OIL 

SANG YOUT 

Instead of using butter, the Chinese use pea- 
nut oil. Therefore in this book the word "oil" 
means peanut oil unless otherwise stated. 

Peanut oil is made as follows: 

(a) Skin the peanuts. 

(6) Fry them. Turn frequently until they 
are yellow. 

(c) Place them in a hollowed block of thick 
wood which has a hole in one end. There are 
smaller holes through which the oil comes when 
the peanuts are crushed by a stick of wood in 
the large hole. 



14 THE CHINESE COOK BOOK 



CHICKEN STARCH 



GUY YOUNG 

2 breasts of chickens 
1 cup primary soup 
1 teaspoonful cornstarch 
White of one egg 

(a) Pound the chicken, without skin and 
bone, as fine as possible. It is best when 
pounded with a hammer on a chopping-board. 

( b ) Add the soup, cornstarch, and white of 
egg. Stir well. 

In using chicken starch, never pour it into 
the substance without first removing the pan 
from the fire. Keep stirring. Take off the 
fire the minute it begins to boil. The taste is 
bad if it boils too long. 



THE CHINESE COOK BOOK 15 

CHINESE WHITE CHEESE 

TOO YUE 

(a) Cut bean cake, made of Chinese white 
beans, into half-inch squares 14 i^^^h thick. 

(b) Put into a jar provided with an air- 
tight cover, the size of the jar depending upon 
the amount to be made. 

(c) Fill the jar 14 full of Fun Wine. 

(d) Salt to taste. 

(e) Cover air-tight, and put away for not 
less than two weeks. 



16 THE CHINESE COOK BOOK 

CHINESE RED CHEESE 

NOUM YUE 

For this the bean cake is made of Chinese 
red beans. 

(a) Wrap up the cakes in a piece of cloth 
in any desired size. Put pressure on top for 
5 days. 

(b) Take off the weight. Then the cloth. 
Scrape off the mold on top. 

(c) Place in a jar. Fill the jar ^ full 
of Fun Wine, and add plenty of salt. 

(d) Cover air-tight, and set away for not 
less than two weeks; the longer, the better, 
provided the jar is kept air-tight. 



THE CHINESE COOK BOOK 17 

HOW TO MAKE TEA 

Use 1 level teaspoonful of tea to 1 cup of 
water. 

Heat the water until it just reaches the boil- 
ing-point, but no more. If you are scientific, 
insert a thermometer graduated with centi- 
grade degrees. When it reaches 99° remove 
from the fire at once. 

Pour immediately into a half-pint teapot 
which contains 1 teaspoonful of Chinese tea. 

Keep covered for three minutes. Then 
serve. 



18 THE CHINESE COOK BOOK 



PREPARATION OF SECONDARY 
VEGETABLES 

Before using any dry substance — such as dry 
mushrooms, dry chestnuts, etc. — always soak 
in cool water for 1^ hour. 

The making of such things as peanut oil, 
bean cake, Chinese sauce, etc., is practicable 
only for a factory. Any one without conven- 
iences for making them can readily obtain 
them from any Chinese grocery store. 

The author tells how to make them merely 
so that you may know what is in them and how 
they are made. Then you will understand how 
simple they are, and how healthful and nu- 
tritious. 



RECIPES 



NOTE: In every recipe given in this book, the 
quantity stated is sufficient for six persons. 



BIRD-NEST SOUP 



YUEN WAR TONG 



The substance of which this soup is made is 
found in bird nests. It is the saliva of the swal- 
lows of northern China. It -looks somewhat 
like spinach. The best quality is pure white. 
The other quality is a little brown and con- 
tains some impurities of straw and feathers, 
which must be removed by shaking in water. 

{a) Soak in cold water for one hour 2 cups 
of bird-nest. Then wash gently. 

(fe) Cook in water for 1 hour, with a piece 
of ginger. 

(c) Strain off and put into 6 pints of pri- 
mary soup. Let simmer for % hour. 

Serve in bowls or soup-plates, and use 6 tea- 

• 19 



20 THE CHINESE COOK BOOK 

spoonfuls of Chinese ham and chicken dice for 
garnish. 

For gravy use 3 teaspoonfuls of cornstarch, 
a few drops of sesamum-seed oil, and salt and 
pepper to taste. 



THE CHINESE COOK BOOK 21 



CHICKEN MUSHROOM SOUP 



MOR GUE GUY TONG 

3 cups Chinese mushrooms chopped into 

small dice 
% cup chicken chopped to same size 
9 cups primary soup 
2 eggs 

% teaspoonful cornstarch 
1 teaspoonful Chinese sauce 
% teaspoonful oil 
Salt, and a few drops of sesamum-seed oil 

Chinese mushrooms can be secured at any- 
Chinese grocery store. 

(a) Cook the mushrooms for % hour, and 
then drain off and put into the primary soup. 
Boil for 15 minutes. 

( b ) Add the chopped chicken ; the eggs well 
beaten; and all the other ingredients. Take 
off the stove ^^ minute after the cornstarch 
is added. 

Serve in bowls. Garnish the top of each 
bowl with 1 teaspoonful of Chinese ham cut 
into dice. 



22 THE CHINESE COOK BOOK 



VEGETABLE SOUP 



CHOY TONG 

Any kind of vegetables washed thoroughly 

and cut into pieces one inch long 
Small piece of root ginger 
9 cups primary soup 
Salt 

(a) Heat the cooking pan for I/2 minute. 
Then spread one teaspoonful of oil all over the 
surface of the pan and let it heat for from 1 
to 2 minutes. 

{b) Add the salt, then the vegetables and 
gingero Turn over frequently until the vol- 
ume of the vegetables is reduced to %. 

(c) Add the primary soup, and let it cook 
until it boils. Keep the soup boiling slowly 
until done. The length of time depends upon 
the kind of vegetables. It is best to keep the 
pan uncovered. 



THE CHINESE COOK BOOK 23 

DUCK SOUP 

ARP TONG 

1 medium-sized duck without bones 
1% cups Chinese mushrooms 

2 cups bamboo shoots 
4 cups celery 

2 teaspoonfuls oil 

A few drops sesamum-seed oil 

1 teaspoonful Chinese sauce 

1/4 teaspoonful cornstarch 

Salt 

(a) Chop all into dice. 

(b) Heat the cooking pan for % minute. 
Then grease it thoroughly with oil. 

(c) Add salt and all other ingredients ex- 
cept duck. Keep turning for about 5 minutes. 

(d) Add primary soup and boil very slowly. 

(e) Mix together well the duck (cut into 
dice), the oil, sesamum-seed oil, Chinese sauce, 
and cornstarch. 

(/) When primary soup has boiled % hour, 
add the duck mixture. Boil slowly for another 
% hour. 

For a garnish, use Chinese ham dice. 



24 THE CHINESE COOK BOOK 



PORK SOUP 
^ ^ ^ 

GUE YORK TONG 

2 cups lean pork cut into fragments 

2 teaspoonfuls cornstarch 

2 teaspoonfuls Chinese sauce 

5 cups primary soup 

9> cups Chinese mushrooms 

A few drops sesamum-seed oil 

S cups star melon cut into small pieces after 

the rind is removed 
Salt 

(a) Mix the pork, cornstarch, Chinese 
sauce, and salt. 

(b) Bring the primary soup to a boil. Then 
add the pork mixture and the mushrooms, and 
cook for ^ hour. 

(c) Ten minutes before taking soup off 
stove, add the melon. 



THE CHINESE COOK BOOK 25 

FISH SOUP 

YTJE TONG 

1 five-pound fish 

5 pints primary soup 

2 cups water chestnuts 
2 cups bamboo shoots 

1 cup Chinese mushrooms 

(a) Dress the fish and cook until soft. Take 
out bones. Tear the meat to pieces ( 1^ inches 
long). 

(b) Cut the secondary vegetables into dice. 
Cook for 20 minutes. 

(c) Put the vegetables and the fish into the 
primary soup, and cook for 15 minutes. 

(d) Add Chinese gravy. Stir the soup well 
and take from the stove. Serve in bowls. 
Garnish each bowl. 



26 THE CHINESE COOK BOOK 



NOODLE SOUP 



YAT KOI MIN 

3 pounds noodles 

2 teaspoonfuls Chinese sauce 

1 teaspoonful oil 

A few drops sesamum-seed oil 

Noodles are made of flour, eggs, salt, and a 
small portion of alkaline solution. 

Inasmuch as good noodles require very skil- 
ful labor to make them, and they can be ob- 
tained much cheaper in a Chinese noodle fac- 
tory than if made at home, the author does not 
describe the process. 

The best quality contains no water. 

To make yat koi min (noodle soup) proceed 
as follows: 

(a) Put the noodles into boiling water, and 
boil until they float on the surface. 

(b) Quickly place in cold water and stir. 

(c) Put again into boiling water for 1 min- 
ute. 

(d) Put into a clean bowl containing the 



THE CHINESE COOK BOOK 27 

oil, sesamum-seed oil, Chinese sauce, and a 
little pepper. 

(e) Divide the noodles into individual por- 
tions, and into each bowl pour enough boiling 
primary soup to cover. 

Garnish, and serve hot. 



28 THE CHINESE COOK BOOK 



NOODLE SOUP WITH CHICKEN 
AND MUSHROOMS 



MOR GUE GUY YAT KOI MIN 



3 pounds noodles 

2 teaspoonfuls Chinese sauce 

1 teaspoonful oil 

A few drops sesamum-seed oil 

1 cup chicken 

1% cups mushrooms 

1^ cups water chestnuts 



(a) Put the noodles into boiling water, and 
boil until they float on the surface. 

(b) Quickly place in cold water and stir. 

(c) Put again into boiling water for 1 min- 
ute. 

(d) Put into a clean bowl containing the oil, 
sesamum-seed oil, Chinese sauce, and a little 
pepper. 

(e) Cut the chicken, mushrooms, and water 
chestnuts into pieces 1% inches long. Cook 
until done. Mix together and add Chinese 
gravy. 



THE CHINESE COOK BOOK 29 

(/) Divide the noodles into individual por- 
tions, and into each bowl pour enough boiling 
primary soup to cover. 

{g) Add the chicken gravy and serve. 



30 THE CHINESE COOK BOOK 

NOODLE SOUP IN YUNG CHOW 
STYLE 

m 'M m 

YUNG CHOW MIN 

Min means noodle, and Yung Chow is the 
name of the place in China where this dish is 
prepared in the most delicious way. 

{a) Put 2 pounds of noodles into boiling 
water, and boil until the noodles float on the 
surface. 

(fo) Take out and place quickly in cold 
water. 

{c) Put into boiling oil until hard. 

{d) Cook in 7 cups primary soup until soft. 

{e) Make a chicken gravy of 1 cup of 
chicken fragments, 1% cups Chinese mush- 
rooms, and 1% cups Chinese water chestnuts. 
Add this to Chinese gravy. 

(/) Pour the gravy into the soup, and stir 
well. Remove from the stove at once, and 
serve hot. 



THE CHINESE COOK BOOK 31 



FRIED NOODLES 

» m 

CHOW MIN 

2 pounds Chinese noodles 

1% cups onions cut into threads 

1 cup raw pork cut into threads 1^ inches 

long 
% CUD roast pork cut into threads 

1 egg fried and cut into threads 1% inches 

Ic g 

2 tablespoonfuls lard 

1 tablespoonful Chinese sauce 
1 tablespoonful cornstarch 

3 cups primary soup 

Get the noodles from a Chinese noodle store. 
There are two kinds, so in ordering state that 
you want noodles for Chow Min. 

Egg threads are made by beating an egg 
well, pouring it into a hot oiled pan, then let- 
ting it run all over the surface of the pan, form- 
ing a thin layer of yellow egg about one-sixty- 
fourth inch thick. 

To make Chow Min, proceed as follows: 

(a) Put the lard on the noodles, and steam 
for % hour. 



32 THE CHINESE COOK BOOK 

(b) After the noodles have been steamed, 
they tend to stay together; therefore it is 
necessary to loosen them up with a fork. 

(c) Place the steamed noodles in a pan 
of boiling oil and fry until nicely brown. Then 
put on a dish. 

(d) Cook the onion and the pork until done. 

(e) Make a gravy of the primary soup, 
cornstarch (first dissolved in water), Chinese 
sauce, and salt and pepper. Add the roast 
pork and egg threads. 

(/) Put the onion and pork over the noo- 
dles. Pour over this the gravy. 



THE CHINESE COOK BOOK 33 

CHICKEN FRIED NOODLES 

m f^ m 

GUY CHOW MIN 



1 cup onions cut into threads 

2 cupfuls chicken cut into threads 1% inches 

long 

1 egg, fried and cut into threads 

1 cup Chinese mushrooms 

1 tablespoonful cornstarch 

1 tablespoonful Chinese sauce 

3 cups primary soup 

2 tablespoonfuls lard 

(a) Put the lard on the noodles, and steam 
for % hour. 

(b) After the noodles have been steamed, 
they tend to stay together; therefore they 
should be loosened up with a fork. 

(c) Place the steamed noodles in a pan of 
boiling oil and fry until nicely brown. Then 
put on a dish. 

(d) Cook the onion and chicken until done. 

(e) Make a gravy of the primary soup, 
cornstarch (first dissolved in water), Chinese 



34 THE CHINESE COOK BOOK 

sauce, and salt and pepper. Add the mush- 
rooms and the egg threads to the gravy. 

(/) Put the onion and chicken over the noo- 
dles. Pour over this the gravy. 



THE CHINESE COOK BOOK 85 

ALMOND CHICKEN 

« t ii ir 

HUNG YUEN GUY DING 

2 cups almonds 

2 cups onions cut into dice 

9, cups water chestnuts cut into dice 

2 cups mushrooms cut into dice 

1 cup celery cut into dice 

1 pound chicken, without bones 

(a) Skin the almonds by putting in boil- 
ing water. Fry in boiling oil until they turn 
yellow. 

(fo) Put the water chestnuts, onions, mush- 
rooms, and celery in a hot cooking pan con- 
taining some oil, and fry rapidly. Keep them 
moving, so that each particle receives the same 
amount of heat. Add water enough to cover 
and boil for 15 minutes. 

(c) Put the chicken in a hot oiled pan and 
fry for 2 minutes. Add enough primary soup 
to cover, and cook, with the cover on, for 10 
minutes. 

(d) Add Chinese gravy. Take from the 
stove at once. 



36 THE CHINESE COOK BOOK 

(e) Put the chicken on a dish and add the 
secondary vegetables (onions, water chestnuts, 
etc.) . On top of this put the ahnonds. 



THE CHINESE COOK BOOK 37 

CHICKEN CHOP SUEY " 

CHOW GUY PIN 

1 chicken cut into fragments 
^ cups water chestnuts 

2 cups mushrooms 

2 cups bamboo shoots 

2 cups celery cut into thin pieces 

This dish is not known in China. From the 
name it means simply a variety of small pieces. 
However, the principles of Chinese cooking 
are the same. 

(a) Put the water chestnuts, mushrooms, 
bamboo shoots, and celery into a hot pan con- 
taining oil. Fry for 2 minutes. Add water 
and cook for 15 minutes. 

(b) Put the chicken in a frying-pan con- 
taining oil and fry for 5 minutes. 

(c) Add the secondary vegetables and mix 
well. 

(d) Add enough primary soup to cover, 
and cook for 5 minutes. 

(e) Add Chinese gravy and stir. Remove 
from the stove at once. 



38 THE CHINESE COOK BOOK 

CHESTNUT CHICKEN 

LUT GE GUY 



1 cup chicken 

2 cups chestnuts 

2 cups water chestnuts 
2 cups mushrooms 



(a) Cut the chicken into pieces % inch by 
1% inches. Cut the chestnuts, water chest- 
nuts, and mushrooms into big pieces. 

(b) Rub salt and a little Chinese sauce on 
the chicken. Then put into a pot of boiling 
oil until the color becomes yellow. 

{c) Now put into primary soup and boil 
until nearly soft. 

(d) Add the secondary vegetables and cook 
until done. 

No gravy is necessary with Lut Ge Guy. 

Serve hot and add parsley for garnish. 



THE CHINESE COOK BOOK 39 



CHICKEN HASH 

m m 

GUY SUNG 

1 chicken cut into very small pieces 

2 cups each of water chestnuts, mushrooms, 

and bamboo shoots, chopped fine 
% teaspoonful of ginger juice 
% teaspoonful of Fun Wine 
1 head of lettuce cut into threads 
1 tablespoonful of Chinese ham cut into dice 
1 handful of fried noodles 

(a) Fry the chopped chicken in a hot, oiled 
pan. 

(b) Add the ginger juice and Fun Wine. 
Then the chopped water chestnuts, mushrooms, 
and bamboo shoots. Mix well. 

(c) Add enough primary soup to cover and 
cook until done. 

(d) Add Chinese gravy and remove from 
the stove at once. 

(e) Salt to suit the taste. 

Serve on top of lettuce. Use the Chinese 
ham dice and the fried noodles as a garnish. 



40 THE CHINESE COOK BOOK 



CHICKEN THREAD 



GUY SUE 

1 chicken cut into threads 

2 cups bamboo shoots 

2 cups Chinese mushrooms 

(a) Cook the bamboo shoots and mush- 
rooms for 20 minutes. Then mix with the 
chicken. 

( b ) Add enough primary soup to cover and 
cook for 5 minutes. 

(c) Add Chinese gravy and remove from 
the stove at once. 



THE CHINESE COOK BOOK 41 

FRIED CHICKEN 

^ ^ m 

GAR GEE GUY 

(a) Put 3 spring chickens, of about 2 
pounds each, into a jar of Chinese sauce for 
10 minutes. 

{h) Place in a pan of boiling oil and fry 
until the chickens turn yellow. 

(c) Cut up and serve hot. 

Use spicery salt on top of the chicken. To 
make spicery salt, fry together for 15 minutes 
an equal amount of spicery powder and salt. 
Have a low fire and turn frequently to prevent 
burning. 



42 THE CHINESE COOK BOOK 



WALNUT CHICKEN 

^ m m M 

HOP TOO GUY DING 

S cups English walnuts 

2 cups onions cut into dice 

2 cups water chestnuts cut into (dice 

1% cups celery cut into dice 

1 pound of chicken without bones 

(a) Remove the skins from the walnuts by 
placing them in boiling water. Then fry them 
in boiling oil until they turn yellow. 

(b) Put the secondary vegetables in a hot 
cooking-pan containing oil and fry for 2 or 3 
minutes. Keep them moving so that each 
particle receives the same amount of heat. 
Add enough primary soup to cover and boil 
for 15 minutes. 

(c) Put the chicken in a hot, oiled pan and 
fry for 2 minutes. 

(d) Add the vegetables. 

(e) Add Chinese gravy and remove from 
the stove. 

Place on a dish and garnish with the fried 
walnuts. 



THE CHINESE COOK BOOK 43 



PIlSrEAPPLE CHICKEN 



BOE LOR GUY 

1 chicken 

1 can pineapple 

2 cups green peppers 
2 cups celery 

1 cup canned sour ginger 
% cup vinegar 

% cup Fun Wine 

2 eggs 

(a) Cut the chicken, pineapple, peppers, 
celery, and ginger into pieces 1^/2 inches long. 

(b) Break the eggs into the chicken and 
mix well together with a little cornstarch and 
salt. Then put into boiling oil and fry until 
all becomes yellow. 

(c) Put the pineapple, pepper, celery, and 
ginger into a hot, oiled pan and fry for 2 min- 
utes. Add the fried chicken. Mix well and 
add the Fun Wine. Cook over a hot fire for 
5 minutes; then add enough primary soup to 
cover and cook until about one cup of liquid 
is left. 



44 THE CHINESE COOK BOOK 

(d) Add the vinegar and a little sugar. 

(e) Pour Chinese gravy over the chicken. 
Mix well together, and serve at once. 



THE CHINESE COOK BOOK 45 

SALT CHICKEN 

M it 

YIM GUY 

1 whole chicken dried well inside and out 
Rock salt enough to cover the chicken 
% cup of spicery salt 

(a) Put the salt into a hot pan and leave 
over the fire until the salt gets very hot. 

(b) In a suitable pan bury the chicken in 
this hot salt, covering the chicken entirely. 
Cover the pan and keep air-tight for 2 hours. 

(c) Take out the chicken and shake off all 
salt. 

(d) Cut up the chicken and sprinkle the 
spicery salt over it. Chicken prepared in this 
way tastes delicious, and is not salty. 



46 THE CHINESE COOK BOOK 



PAN CHICKEN 

m m 

WATT GUY 

1 cup lily flower 

1 cup fungus 

2 cups dry mushrooms 
1 chicken 

A small piece of ginger root, without the skin 
% cup of Fun Wine 

(a) Soak the lily flower, fungus, and the 
mushrooms in cold water for % hour. 

(b) Wash the chicken inside and outside 
with Chinese sauce. Put in a pan with oil 
and fry for 10 minutes. Add the Fun Wine 
and salt. Add 2 cups of water. 

(c) Now put all into a small pot and add 
the lily flower, fungus, mushrooms, and gin- 
ger. Keep cover on tight and cook for ^ hour 
over a slow fire. 

This is the most delicious chicken ever 
known. 



THE CHINESE COOK BOOK 47 

BIRD-NEST IN CHICKEN 

a ^ ^ 

FONG TUNG YUEN 

1% cups bird-nest 

1 large whole chicken (at least 7 pounds) 

1 bowl primary soup 

1 tablespoonful Chinese ham 

(a) Soak the bird-nest in cold water for 1 
hour. Then wash gently and cook for 1 hour 
with a piece of ginger. 

(b) Pick the chicken, chop off the head, 
feet and wings, cut 1 line 4 inches long and 
take out the interior. Clean the chicken and 
rub inside and outside with salt. Place in a 
bowl with the cut side on top. 

(c) Fill the chicken with the bird-nest and 
the primary soup. Steam for 3 hours in a 
double-boiler. 

(d) Now transfer into a second bowl by us- 
ing a bowl a little larger than the first bowl and 
putting this second bowl on top of the first 
bowl mouth to mouth. 

Garnish with the Chinese ham dice. 



48 THE CHINESE COOK BOOK 



STEAMED CHICKEN 



GING GUY 

1 chicken cut into pieces about 1% inches 

long 

2 cups mushrooms 

A few slices of ginger root 
4 pieces of red dates 
1 Chinese onion 
Cornstarch, sauce, salt, and oil 

(a) Mix well the chicken, oil, salt, corn- 
starch, and sauce. 

(b) Add mushrooms, ginger root, and red 
dates. Put on a plate and steam for 1^ hour. 

(c) Add Chinese onion cut into threads 1% 
inches long. 

Garnish with parsley. Serve with mustard, 
sauce, and oil. 



THE CHINESE COOK BOOK 49 



ROAST CHICKEN 

m m 

SUE GUY 

^ chickens (about 4 pounds each) 
2 teaspoonfuls spicery powder 
2 cups Chinese sauce 
A few drops of sesamum-seed oil 
2 teaspoonfuls salt 

(a) Put the chickens in hot, not boiling, 
water for 2 minutes and then add the spicery 
powder, sauce, oil, and salt. Leave the chick- 
ens in for 20 minutes. Be sure every bit of 
chicken is dipped into it. 

( b ) Place the chickens as shown in the dia- 
gram, having first started the fire, that the wall 
is hot. Roast for 1 hour. 

A hot fire is necessary before the chickens 
are put into the stove ; after the chickens are in, 
the fire must be kept low. There must be no 
smoke. 



50 THE CHINESE COOK BOOK 




Chinese Roasting Stove 



THE CHINESE COOK BOOK 51 



ROAST DUCK 

SUE AEP 

2 ducks (about 4 pounds each) 
2 teaspoonfuls spicery powder 
2 cups Chinese sauce 
A few drops of sesamum-seed oil 
2 teaspoonfuls salt 

(a) Put the ducks in hot, not boiling, water 
for 2 minutes and then add the spicery powder, 
sauce, oil, and salt. Leave the ducks in for 
20 minutes. Be sure every bit of duck is 
dipped into it. 

(b) Place the ducks as shown in the dia- 
gram, having first started the fire, that the 
wall is hot. Roast for 1 hour. 

A hot fire is necessary before the ducks are 
put into the stove; after the ducks are in, the 
first must be kept low. There must be no 
smoke. 



52 THE CHINESE COOK BOOK 

PARSLEY DUCK 

mm II 

SI wo ARP 

2 ducks 

2 cups mushrooms 

2 small pieces ginger root, mashed 

1 tablespoonful Fun Wine 

Parsley enough to cover the dish 1 inch thick 

{a) Open the ducks with one 4-inch cut in 
the back of each. Take out the interior. Wash 
thoroughly and dry. Now wash the ducks in- 
side and out with sweet sauce. 

(b) Cook the duck in a pan of boiling oil 
until yellow. 

(c) Put the duck into a frying-pan. Cover 
with the mushrooms, ginger, and Fun Wine. 
Add % more than enough primary soup to 
cover all. Cook until the duck is done. 

When done, there must be 3 cups of liquid 
left. Therefore, the amount of primary soup 
used depends on the age and size of the duck, 
because the older the duck the longer it takes 
to cook. 

(d) Make a gravy of the liquid left, with 



THE CHINESE COOK BOOK 53 

cornstarch, sauce, sesamum-seed oil, and salt. 
(e) Place the duck on top of the parsley. 
Pour the gravy over all, and garnish with Chi- 
nese ham. 



54 THE CHINESE COOK BOOK 



DUCK HASH 

ARP SUNG 

1 duck chopped into pieces as small as pos- 

sible 

2 cups water chestnuts chopped fine 
2 cups mushrooms chopped fine 

% teaspoonful ginger juice 
% teaspoonful Fun Wine 

1 head of lettuce cut into threads 

2 cups fried noodles 

(a) Fry the chopped duck in a hot, oiled 
pan. Add the ginger juice and Fun Wine. 
Then add the chopped water chestnuts, mush- 
rooms, and bamboo shoots. Mix well. Add 
enough primary soup to cover and cook until 
done. 

(b) Add Chinese gravy, and salt to suit 
the taste. Serve on top of lettuce. Use the 
Chinese ham dice and the fried noodles as a 
garnish. 



THE CHINESE COOK BOOK 55 

DUCK CHOP SUEY 

CHOW ARP PIN 

1 chicken 

S cups water chestnuts 

2 cups mushrooms 

2 cups bamboo shoots 

2 cups celery 

2 cups primary soup 

(a) Cut the chicken and all of the vege- 
tables into small pieces. 

(b) Put the secondary vegetables into a 
hot pan containing oil. Fry for 2 minutes. 
Add water and cook for 15 minutes. 

(c) Place the duck fragments in a hot, oiled 
pan and fry for 5 minutes. 

(d) Add the secondary vegetables and mix 
well. 

(e) Add the primary soup and cook for 5 
more minutes. 

(/) Add Chinese gravy. Mix well and 
serve at once. 



56 THE CHINESE COOK BOOK 



POTATO DUCK 

^ ff II 

SU JAI ARP 

1 duck (about 7 pounds) 

The same amount of skinned potatoes 

A cake of Chinese red cheese 

1 small piece of ginger, pounded 

% cup Fun Wine 

A piece of green carrot 

(a) Put the duck into an oiled frying-pan 
and fry until brown. Turn frequently, so 
that every part of the duck receives the same 
amount of heat. 

( b ) Add the ginger and Fun Wine and fry 
for 2 minutes. Take out and put into a bowl. 
The liquid left in the frying-pan is to be put 
into a separate bowl. 

(c) Add 2 cups of water to the cheese and 
mash. Rub this well into the duck, inside and 
outside. 

(d) Put the potatoes into the cooking-pan. 
Place the duck on top. Add enough water to 
cover all. Over this pour any cheese liquid 
which remains. Add the carrot. 

(e) Cover the pan and cook until tender. 



THE CHINESE COOK BOOK 57 

WINE VAPOR DUCK 

I* mi *i 

SUN SIN ARP 

2 ducks (about 4 pounds each) 
^ cups, % full, of any wine 

1 teaspoonful spicery salt 

2 tablespoonfuls Chinese haid 

(a) Open the ducks with one cut about 4 
inches long in the back of each. 

(b) When the ducks have been cleaned, 
place them in a suitable bowl with the back 
upward. 

(c) Rub the duck inside and out with spic- 
ery salt. 

(d) Place carefully in each duck one of the 
cups of wine. Be sure the wine does not spill 
on the duck. 

(e) Steam in a double-boiler for 2% hours, 
or until tender. 

(/) Remove cover. Pour in cold water to 
stop the steam. By means of a cloth take out 
the cups of wine. 

(g) Pour off the gravy into another bowl. 
Skim off the oil. 



58 THE CHINESE COOK BOOK 

(h) Place over the bowl containing the 
duck a second bowl a little larger than the 
first. Turn the first bowl upside down so that 
the duck falls into the second bowl. 

(i) Now pour the gravy back over the duck. 

Garnish with the Chinese ham cut into small 
oblong pieces and with a little parsley. 



THE CHINESE COOK BOOK 59 

STEAMED DUCE 



DON JUN AEP 

1 duck (about 8 pounds) 

2 cups chestnuts without skins 
1 cup barley 

y2 cup white nuts without skins 
1 tablespoonful Fun Wine 

(a) Soak the chestnuts and barley in cold 
water for 1 hour. 

(fe) Open the back of the duck with one 
cut about 4 inches long. Take out the bones 
without tearing the meat. 

(c) When the duck has been cleaned wash 
it inside and out with Chinese sauce. Salt 
thoroughly and put into a hot, oiled pan and 
fry for 10 minutes. 

(d) Add the Fun Wine. Turn the duck 
frequently. 

(e) Now put the duck, with the open side 
upward, in a bowl a little larger than the duck. 
Fill with the chestnuts, barley, and white nuts 
and any juice left in the frying-pan. 



60 THE CHINESE COOK BOOK 

(/) Steam for 2^ hours. 

{g) Pour off the gravy into another bowl. 
Skim off the oil. 

{h) Transfer the duck carefully into a 
larger bowl by holding the bowls mouth to 
mouth. 

(i) Pour the gravy over the duck and serve. 



THE CHINESE COOK BOOK 61 

EAST MELON DUCK 

DUNG QUAE, ARP 

1 boneless duck cut into small dice 
1 east melon (8 inches in diameter) 
1 handful skinned water chestnuts cut into 

small dice 
1 handful lotus nuts 

1 handful mushrooms cut into small dice 
1 small piece of ginger without the skin, 

pounded 
1 teaspoonful Fun Wine 

(a) Cut off the top of the melon as shown in 
the picture. Take out the seeds. 

(b) Oil the cooking-pan and heat. 

(c) Fry the duck for 10 minutes. 

(d) Add the ginger and Fun Wine. Salt. 
Fry for 1 minute more. Turn frequently. 

(e) Add chestnuts, lotus nuts, mushrooms, 
and enough primary soup to fill the melon. 
Cook until the soup boils. 

(/) Transfer all into the melon. Cover 
with the piece you cut from the melon. Steam 
for about 3^ hours ; the size of melon decides 



62 THE CHINESE COOK BOOK 

the length of time necessary for steaming. 

(g) Remove from the stove. Add cold 
water to stop the steam. Take the melon out 
of the pan. Take off the cover of the melon. 
By means of a spoon take off any oil which has 
formed on the top. 

(h) Scoop out the melon and mix well with 
the duck and other ingredients. Be careful 
not to break the rind. 

Serve hot. 



.r^ 




How to cut top off East Melon 



THE CHINESE COOK BOOK 63 

FRIED DUCK FEET 

fe!> II m 

CHOW ARP GUNG 

You may laugh all you want. You will 
soon be convinced that this is the best part of 
the duck after you taste it. 

20 pairs of duck feet 
2 cups chopped bamboo shoots 
2 cups mushrooms. Cut the larger ones 
2 cups water chestnuts cut into thin pieces 

(a) Wash thoroughly 20 pairs of duck feet 
and plunge them into boiling water for 3 
minutes. Take off the skin. Take out all 
bones without spoiling the shape of the feet. 
Cut each foot into 2 pieces. 

(b) Cut into small pieces the bamboo 
shoots, mushrooms, and water chestnuts. 

(c) Have a hot stove. Oil the frying-pan 
and fry the feet for 5 minutes. Add salt and 
the bamboo shoots, chestnuts and mushrooms. 
Continue to fry for 5 minutes after having 
mixed well. 



64 THE CHINESE COOK BOOK 

{d) Add enough primary soup or water 
to cover all. Cook until tender. 

(e) Add Chinese gravy and mix well. 



THE CHINESE COOK BOOK 65 

PINEAPPLE DUCK 

m m II 

BOR LOB ARP 

1 duck 

1 can of pineapple 

2 cups green peppers 
2 cups celery 

4 pieces of canned sour ginger 
% cup Fun Wine 
2 eggs 

(a) Cut into small oblong pieces the duck, 
pineapple, peppers, celery, and ginger. 

(b) Break the eggs into the duck and mix 
well together with a little cornstarch and salt. 

(c) Put the pineapple, pepper, celery, and 
ginger into a hot, oiled pan and fry for 2 
minutes. 

(d) Add the fried duck. Mix well and add 
the Fun Wine. Have a hot fire. After 5 
minutes add enough primary soup to cover 
the substances and cook until about one cup 
of liquid is left. 

(e) Add the vinegar and sugar and mix 
with Chinese gravy. 



66 THE CHINESE COOK BOOK 

DUCK THREADS 

ARP SUE 

1 duck 

2 cups bamboo shoots 

2 cups mushrooms 

3 cups primary soup 

(a) Cook the duck until tender and tear 
off the meat into shreds. 

(h) Cook the bamboo shoots and mush- 
rooms for 20 minutes. Then mix with the 
duck. 

(c) Add the primary soup and cook a while 
longer. 

(d) Add Chinese gravy, mix well, and 
serve. 



m 



THE CHINESE COOK BOOK 67 

ROAST DUCK BISCUITS 

)M ?>l ^ 

SUE ARP BOW 

1 duck 

2 pounds flour 
% cup lard 

1 tablespoonful salt 

4i tablespoonfuls baking powder 

(a) Roast the duck, take out the bones, 
and cut the meat into small pieces. 

(fo) Sift the flour and put into a suitable 
bowl. Mix the flour with enough cold water 
to make a thin dough. 

(c) Roll the dough out flat and cut into 
the size of biscuits. 

(d) Now roll the biscuits flat and fill them 
with the duck meat, wrapping the dough 
around the meat into a perfect ball. Close it 
up carefully. The amount of duck should be 
one-half the amount of dough. 

(e) Place in a double-boiler for 10 minutes 
before putting over the fire. Steam for % 
of an hour. 



68 THE CHINESE COOK BOOK 



WILD DUCK 

m I"! 

YAR ARP 

1 duck 

2 cups chestnuts without skins 
2 cups water chestnuts 

1 cup chopped pork 

1 cup barley 

% cup white nuts without skins 

(a) Soak the chestnuts and the barley in 
cold water for 1 hour. 

( b ) Open the back of the duck with one cut 
about 4 inches long. Take out the bones with- 
out tearing the meat. 

(c) Wash the duck inside and out with 
Chinese sauce. Salt thoroughly and put into 
an oiled pan and fry for 10 minutes. Add 
the Fun Wine. Turn the duck frequently. 
Take from the stove and put into a bowl a 
little larger than the duck. 

(d) Fill the duck with the chestnuts, barley, 
nuts and any juice left in the frying-pan. 
Steam for 2^4 hours. 

(e) Get a bowl larger than the one holding 



THE CHINESE COOK BOOK 69 

the duck and place that on top of the other 
one, mouth to mouth. Use a cloth to protect 
the hand from getting burned. Carefully pour 
the gravy off into a third bowl and take off any 
oil. Turn the duck upside down so it will fall 
into the new bowl. 

(/) Pour the gravy over the duck and serve. 



70 THE CHINESE COOK BOOK 

HAM AND DUCK 

iK m *! 

FOR TOY ARP 

(a) Take the bones out of 1 duck. Then 
boil the duck for 15 minutes. 

(b) Boil Chinese ham for 15 minutes and 
then cut into pieces 1/16 inch by % inch by ll/o 
inches. There should be % as much ham as 
duck. 

(c) Put in a bowl 1 piece of duck, 1 piece 
of ham, and so on, until the bowl is filled. 

(d) Add 2 cups primary soup and 1 cup 
Fun Wine, and steam for 2% hours. 



THE CHINESE COOK BOOK 71 

FRIED LAMB 

K m u ^ 

HONG SUE MIN YUT^G 

3 pounds of lamb cut into pieces % inch by 

1% inches by 6 inches 
A few drops of Octogon spicery 
1 bunch garhc 
1 teaspoonful salt 

(a) Put the lamb, spicery, garlic, and salt 
into a pan of cold water, more than enough to 
cover the substances, and cook until tender. 

(b) Take out the lamb and throw away the 
rest of the substance. Dip the lamb into a dish 
of salt and Chinese sauce. 

(c) Fry the lamb in a pan of boiling oil 
until brittle. 

(d) Chop up fried lamb into proper size 
and serve when hot. Use spicery salt to suit 
the taste. 



72 THE CHINESE COOK BOOK 



LAMB HASH 

n ^ m 

MIN YUNG SUNG 

2 pounds of lamb 

2 cups water chestnuts 

2 cups mushrooms 

2 cups bamboo shoots 

1 head lettuce cut into threads 

2 tablespoonf uls Chinese ham cut into dice 
1 cup fried noodles 

1 tablespoonful Fun Wine 
% teaspoonful ginger juice 

The lamb, water chestnuts, mushrooms, and 
bamboo shoots are to be chopped as fine as 
possible. 

(a) Fry the chopped Iamb in a hot, oiled 
pan. 

(b) Add the ginger juice and Fun Wine. 
Then add the chopped water chestnuts, mush- 
rooms, and bamboo shoots. Mix well. 

(c) Add enough primary soup to cover and 
cook until done. Serve on top of the lettuce 
threads. 



THE CHINESE COOK BOOK 73 

STEAMED LAMB 



DON MIN YUNG 

2 pounds of lamb cut into pieces % inch by 

1% inches by % inch 
2 cups dry mushrooms 

2 cups unskinned chestnuts 

3 red dates 

1 cup Fun Wine 

(a) Use water to boil the lamb for 10 min- 
utes. 

(b) Take out the lamb and dip into a bowl 
of salt and sweet sauce (Chinese name Chew 
Tout). 

(c) Put all into a suitable bowl. Add 
enough primary soup to cover and add the 
chestnuts, red dates, and Fun Wine. Steam 
until tender. 

(d) Remove any oil from the liquid, and 
serve. 



74 THE CHINESE COOK BOOK 

LAMB CHOP SUEY 

id> U ^ 

CHOW MIN YUNG 

1% pounds lamb 
25 threads skinless ginger root 
2 cups bamboo shoots 
2 cups dry mushrooms 
1 cup fried noodles 

(a) Cut all the ingredients except the noo- 
dles into threads II/2 inches long. 

(&) Fry the ginger root, bamboo shoots, 
and mushrooms in a hot, oiled pan for 10 
minutes. 

(c) Add the lamb. Mix well. Cook for 5 
more minutes. 

(d) Add one bowl of primary soup and 
cook until 1 cup of liquid is left. 

(e) Add Chinese gravy. 

Use the fried noodles for a garnish. Serve 
when hot. 



THE CHINESE COOK BOOK 75 



PLAIN CHOP SUEY ■ 



EARN CHOP 

2 pounds pork 

2 pounds bean sprouts 

2 cups onion threads 

(a) Cut the pork into pieces 1/16 inch by % 
inch by 1 inch. 

(b) Put the pork, bean sprouts, and onions 
into an oiled pan and fry for 10 minutes. 

(c) Add water enough to cover and cook 
for 15 minutes. 

(d) Add Chinese gravy. 



76 THE CHINESE COOK BOOK 

EXTRA CHOP SUEY 

;!in ^ H 

GAR LEW CHOP 

2 pounds pork cut into pieces 1/16 inch by 

% inch by 1 inch 
Bean sprouts equal to amount of pork 
2 cups onions cut into threads 
2 cups bamboo shoots cut into pieces same 

size as pork 
2 cups mushrooms 

{a) Put the pork, bean sprouts, onions, 
bamboo shoots and mushrooms into an oiled 
pan and fry for 10 minutes. 

(b) Add water enough to cover and cook 
for 15 minutes. 

(c) Add Chinese gravy. 

Remove from the stove and serve at once. 



THE CHINESE COOK BOOK 77 



PORK HASH 

m m m 

GE YORK SUNG 

1% pounds pork 

2 cups water chestnuts 

2 cups mushrooms 

2 cups bamboo shoots 

1/2 teaspoonful gmger juice 

1 teaspoonful Fun Wine 

1 head lettuce cut into threads 

2 tablespoonfuls Chinese ham cut into dice 
1 cup fried noodles 

The pork, water chestnuts, mushrooms, and 
bamboo shoots are to be chopped as fine as 
possible. 

(a) Fry the chopped pork in a hot, oiled 
pan. 

(b) Add the ginger juice and Fun Wine. 
Then add the chopped water chestnuts, mush- 
rooms, and bamboo shoots. Mix well, 

(e) Add enough primary soup to cover and 
cook until done. Serve on top of the lettuce 
threads. 



78 THE CHINESE COOK BOOK 

PORK THREADS 

GE YORK SE 

1% pounds pork 
S cups bamboo shoots 
S cups mushrooms 
3 cups primary soup 

(a) Cook the pork until tender and tear off 
the meat into threads. 

(fo) Cook the bamboo shoots and mush- 
rooms for 20 minutes. Then mix with the 
pork. 

(c) Add the primary soup and cook again. 

(d) Add Chinese gravy. 



THE CHINESE COOK BOOK 79 

POTATO PORK 

SE JI GE YORK 

Pork (2 pounds) 

4 pounds skinned potatoes 

1 small piece ginger, pounded 

1 cake Chinese red cheese 

% cup Fun Wine 

1 piece green carrot 

(a) Oil the frying-pan. Put in the pork. 
Fry until brown. Turn frequently so that 
every part of the pork receives the same 
amount of heat. 

(h) Add the ginger and the wine and fry 
for 2 minutes. 

(c) Take out and put into a bowl. Put the 
juice left in the frying-pan into a separate 
bowl. 

(d) Add 2 cups of water to the red cheese 
and mash. 

(e) Put the potatoes into a cooking-pan. 
Add the carrot. Place the pork on top. Add 
enough water to cover. Pour over this the 
juice and the cheese. 

(/) Cover the pan and cook for 1% hours. 



80 THE CHINESE COOK BOOK 



BRITTLE PORK 

so JOU GE YORK 

S pounds pork cut into pieces % inch by 1% 

inches by % inch 
A few pieces of Octogon spicery 
2 tablespoonfuls Fun Wine 
1 egg 
1 tablespoonful cornstarch 

(a) Boil the pork and spicery in plain water 
for 10 minutes. Let cool. 

(b) Break the egg. Mix with the corn- 
starch. Then mix with the pork. 

(c) Fry in boiling oil until it gets red. 

(d) Put the fried pork into cold water and 
change water several times until no oil floats 
on the surface. 

(e) Dry the pork and place in a bowl. 

(/) Add the Fun Wine, and steam for 2 
hours. 



THE CHINESE COOK BOOK 81 

STEAMED CHESTNUT PORK 

LUT GE DONG GE YORK 

^% pounds pork cut into pieces 1 inch by % 

inch by 1% inches 
2 cups skinless chestnuts 
1 cup Fun Wine 

(a) Dip the pork into sweet sauce and fry 
in boiling oil until red. 

(b) Take out the pork and place in cold 
water. Change water until no oil is on top of 
the water. 

(c) Dry fried pork and place in a bowl. 
{d) Add the chestnuts and the Fun Wine. 

Steam for 1% hours. 



82 THE CHINESE COOK BOOK 

PORK SALAD 

^. m m m 

LANG BONG GE YORK 

^% pounds pork (uncut) 

^% pounds string beans cut 2 inches long 

% cup mustard 

1 cup vinegar 

(a) Boil the pork until done and place in 
cold water. Punch several small holes with a 
large needle. Gently squeeze the oil out of it. 
Change water until no oil is on the top. 

(b) Cut the pork into thin pieces 1/32 inch 
by % inch by 1% inches. Mix with salt to suit 
the taste, and with the mustard and vinegar. 

(c) Boil the string beans for 10 minutes. 
Put into a bowl, and add salt and enough vine- 
gar to cover. 

(d) Cover and keep air tight for 2 hours. 

(e) Place the pork on top of the string 
beans and serve. 

Use parsley and sage cut into threads for a 
garnish. 



THE CHINESE COOK BOOK 83 

FRIED PIGS' RIBS 
i* # # 

CHOW PAI QUIT 

4 pounds pigs' ribs 

1 cup vinegar 

2 teaspoonfuls sugar 

1 cup Fun Wine 

2 teaspoonfuls cornstarch 

1 teaspoonful Chinese sauce 
1 egg 

(a) Cut the ribs into pieces % inch by % 
inch by 1% inches, and mix well with the egg, 
Chinese sauce, salt, 1 teaspoonful cornstarch 
and 1 teaspoonful sugar. Fry in boiling oil 
until brown. 

(b) Add to the mixture the vinegar. Fun 
Wine, 2 cups of water, and the remaining su- 
gar and cornstarch. Cook until nearly dry. 



84 THE CHINESE COOK BOOK 

BEEF CHOP SUEY 

^ ^ m yf 

CHOW OUT YORK PIN 

% pound beef 

4 cups celery cut into pieces % i^^ch long 

2 cups bean sprouts 

% teaspoonful cornstarch 

% teaspoonful Fun Wine 

A few pieces sesamum-seed oil 

A few threads ginger root 

(a) Cut the beef into pieces 1/32 inch by 
% inch by 1^ inches. Mix thoroughly with 
the cornstarch, sesamum-seed oil, Fun Wine, 
and a little salt and Chinese sauce. 

(b) Put the celery and bean sprouts into a 
hot, oiled pan and fry for 5 minutes. 

(c) Add water enough to cover. Spread 
the beef on top. Cover tightly and cook until 
nearly dry. 

{d) Add Chinese gravy and mix well. 



THE CHINESE COOK BOOK 85 

GREEN PEPPER BEEF 

^ m 4^ 

LAR GUE OUT 

2 pounds beef 

2 cups green peppers cut into pieces 1 inch 

by 1 inch 
1 cup celery, chopped 
1 cup bean sprouts 
% teaspoonful cornstarch 
Y2 teaspoonful Fun Wine 
A few pieces sesamum-seed oil 
A few threads ginger root 

(a) Cut the beef into pieces 1/32 inch by 
% inch by 1% inches. Mix with the corn- 
starch oil, sesamum-seed oil, and Chinese 
sauce. 

(b) Put the celery, bean sprouts, and green 
peppers into a hot, oiled pan and fry for 5 
minutes. 

(c) Add water enough to cover. Spread 
the beef on top. Cover tightly and cook until 
nearly dry. 

(d) Add Chinese gravy and mix well. 



86 THE CHINESE COOK BOOK 

FISH CHOP SUEY 

CHOW YUE PIN 

5 pounds pike not less than 2^/2 inches in 

diameter. Take out bones and cut into 

thin fragments 
2 cups mushrooms 
A few pieces of ginger cut into pieces 1/32 

inch by % inch by 1 inch 
S cups bamboo shoots cut into pieces % by 

1% inches by 1/32 inch. 
2 cups bean sprouts 

(a) Remove the skin from the pike and 
take out the bones. Cut into pieces 1/16 inch 
thick. 

(b) Fry the mushrooms, ginger, bamboo 
shoots, and bean sprouts in a hot, oiled pan for 
5 minutes. 

(c) Add water enough to cover all. Cook 
for 15 minutes. 

(d) Add Chinese gravy. 

(e) Add the pike and mix well. 
Garnish with parsley, and serve hot. 



THE CHINESE COOK BOOK 87 



FISH BALLS 

YUE YUN 

6 pounds pike 

1% cups salted almonds or peanuts 

% cup Chinese ham 

6 pounds vegetables in season 

1 teaspoonful cornstarch 

(a) Remove the skin from the pike and take 
out the bones. Run through the grinder three 
times. 

(b) Cut into small pieces the almonds, ham, 
and the vegetables. 

(c) Put the pike into a big bowl and mix 
with it the cornstarch, 1 cup of 
water and 1 teaspoonful salt. 
Stir well for an hour. Be sure 
to stir in the same direction all 
the time. 

(d) Add the nuts and ham. 
Mix well. 

(e) Wash your hands as clean as possible. 
Hold the mixture in your hand and squeeze 




88 THE CHINESE COOK BOOK 

gently; a small ball will come through the top 
of the fingers, as shown in the figure. Take 
off with a spoon. Wash the spoon each time 
with cold water. 

(/) Place the ball in a pan of boiling water. 
When it comes to the top it indicates it is done 
and can be placed in a bowl. 

(g) Cook the vegetables until done. 

(h) Mix together the fish balls, the vege- 
tables and Chinese gravy. 



THE CHINESE COOK BOOK 89 

FRIED FISH BALLS 
1^ M % 

GUR YUE YUN 

6 pounds pike 

1% cups salted almonds or peanuts 

% cup Chinese ham 

6 pounds vegetables in season 

1 teaspoonful cornstarch 

2 cups mushrooms 

(a) Remove the skin from the pike and take 
out the bones. Run through the grinder three 
times. 

(fe) Cut into small pieces the almonds, ham, 
and the vegetables. 

(c) Put the pike into a big bowl and mix 
with it the cornstarch, 1 cup of water and 1 
teaspoonful salt. Stir well for an hour. Be 
sure to stir in the same direction all the 
time. 

(d) Add the nuts and ham. Mix well. 

(e) Make the fish balls as described on the 
preceding page. Add a beaten egg, and boil 
in boiling oil until they turn yellow. 



90 THE CHINESE COOK BOOK 



1 



( / ) Cook the vegetables and mushrooms un- 
til done. 

(g) Mix together the fish balls, the vege- 
tables, and Chinese gravy. 



THE CHINESE COOK BOOK 91 

RAW FISH PARTY 

YUE SANG 

7 pounds pike 

6 pounds carrots 

2 cups green peppers 

2 pieces ginger root 

1 cup Chinese Chow Chow 

A few lemon leaves 

1 tablespoonful lemon juice 

1 tablespoonful fried sesamum-seed 

1 teaspoonful powdered salted almonds 

1 teaspoonful powdered salted peanuts 

S tablespoonfuls peanut oil 

1 tablespoonful vinegar 

2 cups chrysanthemums 

(a) Remove the skin from the fish and take 
out the bones. Cut into pieces 1/16 inch by 1 
inch by 1% inches. Dry with a clean cloth. 

(&) Cut into pieces l/l6 inch by 1/16 inch 
by 1% inches the carrots, green peppers, gin- 
ger root. Chow Chow, and lemon leaves. 

(c) Put the carrots into a suitable bag and 
squeeze all the juice out of them. 

(d) Put the vinegar and a little salt in a 



92 THE CHINESE COOK BOOK 

large bowl. Add enough of the carrot and mix 
well with oil. 

(e) Mix the vinegar, oil, peanut powder, and 
almond powder. 

(/) Spread this mixture on top of the fish, 
and salt. Add the remaining vegetables. 
Then add oil and mix well. 



THE CHINESE COOK BOOK 93 

FRIED FISH 

JOUT YUE 

6 pounds pike or any fresh water fish 

1 cup vinegar 

1 teaspoonful cornstarch 

(a) When the fish has been cleaned, rub 
inside and out with salt. Then fry in boiling 
oil until it turns brown. 

(b) Add enough w^ater to cover. Stir in 
the vinegar and the cornstarch. Cook for 10 
minutes. 

(c) Add Chinese gravy. 



94 THE CHINESE COOK BOOK 

HOT WATER FISH 

£ « #. 

NG LOW YUE 

10 pounds cod 
1 can Chinese Chow Chow 

1 cup vinegar 

2 teaspoonfuls salt 

(a) Clean the cod but do not cut it. 

( b ) Pour into a bowl, boiling water equal to 
5 times the weight of the fish. Add the salt. 
Place the fish in this and keep covered until 
the water gets lukewarm. 

(c) Put the fish on a suitable plate and pour 
over it the gravy made of the Chow Chow, 
vinegar, and a little sugar, cornstarch, and salt. 

Garnish with parsley and serve. 



THE CHINESE COOK BOOK 95 



STEAMED PIKE 



JING YUE 

5 pounds pike 
2 pieces Chinese onion 
1 cup Chinese mushrooms 
100 threads ginger root 
The same amount of pork 

(a) Clean the fish but do not cut it. Rub 
with salt. Add 1 teaspoonful oil. 

( h ) Cut the onion, mushrooms, ginger root, 
and pork into threads, 1% inches long. 
Spread this on top of the fish and steam for 
14 hour. 

Garnish with parsley. 



96 THE CHINESE COOK BOOK 

EEL IN NET 

m m 

MOEN SEEN 

4 pounds eel 

1% cups skinless chestnuts 

1 teaspoonful Fun Wine 

White of 1 egg 

Lard (leaf lard) enough to wrap the eel 

(a) Put the eel into warm water for 20 
minutes. Take out and wash. Cut into pieces 
1 inch long. Place in boiling oil and fry un- 
til yellow. 

(b) Wrap each fried piece of eel with the 
lard. (This lard is the fat of a pig and looks 
like net.) Use the white of egg for paste. 

(c) Put the wrapped eel into a pan. Add 
two cups more than enough water to cover. 
Add the chestnuts and Fun Wine. Cook un- 
til nearly dry (with about 2 cups of liquid re- 
maining). 

(d) Add Chinese gravy. 
Garnish with parsley. 



THE CHINESE COOK BOOK 97 



STEAMED TURTLE 



DON QUY 

3 turtles 

2 cups mushrooms 

2 cups chestnuts 

% pound Chinese roast pork 

Y2 cup Fun Wine 

1 teaspoonful ginger root juice 

(a) Put the live turtles into a cooking-pan 
of cold water. Bring to a boil slowly. 

(b) Remove the shell and interior. Wash. 
Cut the meat into pieces 1 inch by 1 inch by 
1% inches. 

(e) Have a hot fire. Put 2 tablespoonfuls 
of oil into a frying-pan. When the oil is very 
hot put in the meat, Fun Wine, and ginger 
root juice. Fry for 10 minutes. Turn con- 
stantly. 

(d) Cut the bamboo shoots into pieces % 
inch by 1% inches by 1/16 inch. Cut the pork 
Into pieces % inch by ll/4 inches by % inch. 

[e) Add to the meat in the frying-pan, the 
mushrooms, chestnuts, bamboo shoots, pork 



98 THE CHINESE COOK BOOK 

and enough primary soup to cover. Bring to 
a boil. 

(/) Put all into a suitable bowl and steam 
for 1% hours. 

(g) Skim off any oil which may be on the 
top. Salt to taste. Not only the meat is de- 
licious but the soup also. 



THE CHINESE COOK BOOK 99 



TURTLE SOUP 



QUY TONG 

8 turtles 

2 cups mushrooms 

2 cups chestnuts 

% pound Chinese roast pork 

% cup Fun Wine 

1 teaspoonful ginger root juice 

25 cents' worth of Bug Kay 

(a) Put the live turtles into a cooking-pan 
of cold water. Bring to a boil slowly. 

(b) Remove the shell and interior. Wash. 
Cut the meat into pieces 1 inch by 1 inch by 
II4 inches. 

(c) Have a hot fire. Put 2 tablespoonfuls 
of oil into a frying-pan. When the oil is very 
hot put in the meat, Fun Wine, and ginger 
root juice. Fry for 10 minutes. Turn con- 
stantly, 

{d) Cut the bamboo shoots into pieces % 
inch by II/2 inches by I/I6 inch. Cut the pork 
into pieces % inch by l^/^ inches by % inch. 

(e) Add to the meat in the frying-pan, the 



100 THE CHINESE COOK BOOK 

mushrooms, chestnuts, bamboo shoots, pork 
and enough primary soup to cover. Bring 
to a boil. 

(/) Put into a suitable bowl, add the Bug 
Kay, Dong Sum, Gay Gee, Yen York and 
steam for 1% hours. 

{g) Skim off any oil which may be on the 
top. Salt to taste. Serve the soup in bowls. 

Bug Kay is a plant and can be bought in 
any Chinese grocery store. It is used both for 
nourishment and for its flavor. Bug Kay and 
Dong Sum look like wooden sticks and must 
be removed before the soup is served. 



THE CHINESE COOK BOOK 101 

SHARK FINS 

YUE CHE 

This dish has an interesting history. A 
ruler of China found a large shark in the South 
Sea. It was killed. Later, in deciding how 
best to use each part of the animal, a cook by 
the name of Lang Pow invented this dish. 
He discovered how delicious and tasty it was. 
This was in the year 50 B.C. 

Shark fins are prepared as follows: 

The fins and tails are steeped in boiling 
water for ^^ hour. The skin is then scraped 
off with a knife; and the fins and tails are 
boiled for an hour or until they fall to pieces. 
Every piece of meat, skin, and bone is then 
removed. Only what is left, a fin soft yellow 
in color, is kept. This is dried and sold from 
two to three dollars a pound as shark fins. 

(a) Buy 2 pounds of dry shark fins from 
a Chinese grocery store. Soak in cold water 
for 3 hours. 

(&) Boil the fins with a few pieces of dry 



102 THE CHINESE COOK BOOK 

garlic and 2 pieces of ginger root. Change the 
water several times when boiling. 

(c) Put into a suitable pan. Add 2 table- 
spoonfuls of lard, and twice more than enough 
primary soup to cover. Boil slowly for % 
hour. Drain off the liquid and throw it away. 

(d) Put into another pan, containing 6 pints 
of primary soup, and boil. 

(e) Change again into a third pan of pri- 
mary soup. Add gravy which consists of 1 
cup of chicken starch, the whites of 3 eggs, 
Chinese ham dice and a little cornstarch and 
salt. Use 1 tablespoonful red vinegar to im- 
prove the taste. Garnish with parsley and 
serve hot. 



THE CHINESE COOK BOOK 103 

SHRIMP CHOP SUEY 

CHOW HAR YUN 

9, pounds shrimp with the shells off 

2 cups dry mushrooms 

2 cups bean sprouts 

1 piece of onion cut into threads 

% teaspoonful Fun Wine 

(a) Fry mushrooms, bean sprouts, and on- 
ion in an oily pan for 10 minuteSo Add 
enough water to cover o Boil for 15 minutes. 

{h) Fry the shrimp in a hot, oiled pan and 
add the Fun Wine. Keep frying until the 
shrimp turns red. 

(c) Mix the shrimp with the mushrooms, 
bean sprouts, and onion, and add 2 cups of 
primary soup. When it boils, add Chinese 
gravyo 



104 THE CHINESE COOK BOOK 



STEADIED SHRIMP 



DON HAE 

24 large shrimps 

48 pieces bamboo shoots 

1 tablespoonful Fun Wine 

1 teaspoonful ginger root juice 

[(a) Remove the shells from the shrimps and 
cut into halves. Fry in a hot oiled pan. 

(6) Mix together the Fun Wine and the 
ginger root juice. Add this liquid to the 
shrimps. Cook for 5 minutes. Drain off the 
liquid but do not throw it away. 

(c) The 48 pieces of bamboo shoots should 
be the same size as the halves of the shrimp, 
1/16 inch long. Place the shrimp and bamboo 
shoots in a bowl, arranging them — first a piece 
of shrimp and then a piece of bamboo shoot, 
and so on — having them parallel. 

(d) Add % cup primary soup and steam for 
2 hours. 

(e) Turn now into another bowl by placing 
the two bowls mouth to mouth. Add gravy 
and serve. 



THE CHINESE COOK BOOK 105 



FRIED SHRIMP 

*^ m 

JOUT HAR 

2 pounds shrimp 

2 pounds green peppers 

2 eggs 

1 tablespoonful cornstarch 

(a) Mix up the shrimp, eggs and corn- 
starch. Add salt to suit the taste. Put one 
by one into a pan of boiling oil. Fry until 
brown. 

(fe) Cut the green peppers into pieces the 
same size as the shrimp. Fry in an oiled pan 
for 2 minutes. Then add the shrimp and mix 
well, 

(c) Add enough primary soup to cover. 
Cook for 10 minutes. 

(d) Add Chinese gravy. 
Garnish with parsley and serve. 



106 THE CHINESE COOK BOOK 

OYSTER CHOP SUEY^ 

CHOW HO SE PIN 

9, dozen oysters 

9< cups bamboo shoots 

2 cups water chestnuts 

2 cups celery 

A few pieces of pork 

1 tablespoonful Fun Wine 

1 teaspoonful ginger juice 

(a) Cut the oysters, bamboo shoots, chest- 
nuts, celery, and pork into fragments. 

(b) Put the oysters into boiling water for 
10 minutes. Then fry the oysters in a hot oiled 
paua 

(c) Add the Fun Wine and the ginger 
juice. Continue to cook for 5 minutes. 

(d) Fry the bamboo shoots, water chestnuts, 
celery, and pork in an oiled pan for 5 minutes. 
Add to oysters. 

(e) Add 1 cup primary soup and boil until 
about 1 cup of liquid remains. 

(/) Add Chinese gravy. 



THE CHINESE COOK BOOK 107 

STEADIED OYSTERS 

DON HO SE 

2% dozen oysters 

Lard-skin (enough to wrap the oysters) 

1 teaspoonful ginger juice 

1 tablespoonful Fun Wine 

Whites of 2 eggs 

(a) Wash the oysters. Boil them in water 
for 10 minutes. Then fry in hot oil. 

(b) Add the Fun Wine and ginger juice. 
Fry for 7 minutes. 

(c) Cut the lard-skin into pieces as wide 
as the oysters and about 4 inches long. Wrap 
each oyster with a piece of lard-skin, using 
the white of egg for paste. 

(d) Put the wrapped oysters into boiling 
oil and fry until they are brown. 

(e) Now set them in a bowl and steam for 
1% hours. 

Serve on lettuce. 



108 THE CHINESE COOK BOOK 



ROASTED OYSTERS 



SU HO SEE 

2% dozen oysters 
1 cup red vinegar 
Sesamum-seed oil 
Sugar 
Salt 

(a) Dry the oysters with a clean, dry cloth. 
Then dip in oil. 

(b) String the oysters through a wire and 
roast until done over a charcoal fire. Have 
them about 1 foot above the fire. 

Serve with a sauce made of the red vinegar, 
sesamum-seed oil, sugar, and salt. 



THE CHINESE COOK BOOK 109 
LOBSTER CHOP SUEY"^ 

CHOW LUNG HAB, PIN 

1 lobster (about 6 pounds) 
9> cups bamboo shoots 

2 cups water chestnuts 
S cups celery 

A few pieces of Chinese onion 

1 tablespoonful Fun Wine 

1 teaspoonful ginger root juice 

(a) Boil the lobster in water until it turns 
red. Take off the shell and cut the meat into 
fragments not longer than 1% inches. 

(b) Fry the lobster with the Fun Wine, and 
ginger root juice for 5 minutes over a hot fire. 

(c) Cut the bamboo shoots, water chestnuts, 
celery, and onion into pieces the size of the 
lobster fragments. Fry these in a hot, oiled 
pan for 3 minutes. Add water enough to 
cover and cook for 10 minutes. Then mix with 
the lobster. 

(d) When there is about 1 cup of liquid 
left, add Chinese gravy, mix well, and serve. 



110 THE CHINESE COOK BOOK 



CRAB 



HI 



Crabs are found most abundantly in salt 
water. The best quality is found in a place 
where the salt and fresh water mix. Although 
they exist all the year round, the best months 
for crabs are February, July, and August. 
In buying crabs always look for the heavy ones. 
The light ones contain too much water. 

Naturally the most delicious food is crab. 
This is the only meat which contains enough 
salt and oil to fit any one's taste. 

In cooking crab, therefore, all that is neces- 
sary is to wash and steam it until the crab turns 
red. Serve when hot. Sometimes red vinegar 
is used in serving but it is not necessary. 

Never add salt or oil or butter of any kind 
because it spoils the flavor. 



THE CHINESE COOK BOOK 111 



CRAB SOUP 



HI TONG 

6 crabs 

1 cup water chestnuts 
1 cup bamboo shoots 
1 cup mushrooms 

7 pints primary soup 

(a) Remove the shells from the crabs and 
put into boiling water for ^ hour. By means 
of a fork take out the meat and break into 
small pieces. 

(b) Cut secondary vegetables into pieces. 
Cook for 20 minutes. 

(c) Now put the secondary vegetables in 
with the crab. 

(d) Add primary soup and cook for 15 min- 
utes. 

(e) Add Chinese gravy, mix well, and re- 
move from the stove at once. Stir in parsley 
and garnish. 



112 THE CHINESE COOK BOOK 

FRIED SOFT-SHELL CRAB 

*^ 1^ ^ ^ 

OUT YUN HORK HI 

6 soft-shell crabs 

2 eggs 

1 cup red vinegar 

1 tablespoonful cornstarch 

(a) Mix the crab with the cornstarch and 
eggs. Salt to taste. 

( b ) Fry in boiling oil until golden brown. 
Serve with the red vinegar. 



THE CHINESE COOK BOOK 113 

FRIED CHINESE TOMATO WITH 
CRAB 

M M M 

HI SUE KAR 

6 crabs 

Chinese tomato equal in weight to crabs, in- 
cluding shell 
1 tablespoonful Fun Wine 
% teaspoonful ginger juice 
1 cup primary soup 

(a) Wash the crabs. Open the shell. Steam 
until they turn red. By means of a fork take 
off all the meat. Tear it into small pieces. 

{b) Fry the tomato in boiling oil until it 
turns yellow. Then mash into starch. 

(c) Fry the crab in a hot, oiled pan. 

(d) Add ginger juice and Fun Wine. Turn 
often. 

(e) Add the tomato. Mix well. 

(/) Add the primary soup. When all is dry, 
remove from the stove at once. 

(g) Add salt and red vinegar to improve 
the taste. 

Garnish with parsley. 



114 THE CHINESE COOK BOOK 



FRIED CHINESE TOMATO WITH 
SHRIMP 

i^ m m 

HAR SUE KAR 

3 pounds shrimp 
6 pounds Chinese tomato 
1 tablespoonful Fun Wine 
% teaspoonful ginger juice 
1 cup primary soup 

(a) Fry the shrimp in a hot, oiled pan. 
(h) Fry the tomato in boihng oil until it 
turns yellow. Then mash into starch. 

(c) Add ginger juice and Fun Wine. Turn 
often, 

(d) Add the tomato. Mix well. 

(e) Add the primary soup. When all is 
dry, remove from the stove at once. 

(/) Add salt and red vinegar to improve the 
taste. 

Garnish with parsley. 



THE CHINESE COOK BOOK 115 

WHY SHON PIGEON 
m \ii fl ^ 

WHY SHON YUE GOB 

6 pigeons 

A few pieces of pork 

10 cents' worth of Kee Zee 

25 cents' worth of Dong Chong Chow 

10 cents' worth of Why Shon 

This dish not only is nutritious and pleasing 
to the taste, but it also has great value as a 
medicine. Physicians often advise sick people 
to eat Why Shon Yue Gob, Its benefits and 
the results of its use in rebuilding the strength 
of convalescent people are wonderful and in- 
describable. 

(a) When the pigeons have been washed, 
rub inside and out with salt. Put in a bowl. 

(b) Wash the Why Shon, Kee Zee, Dong 
Chong Chow, and pork. Add to the pigeons. 

(c) Cover with primary soup and steam for 
1% hours in a double-boiler. 

(d) Remove the oil from the top of the 
liquid. Salt to taste. Use the liquid for soup. 

Serve the pigeon with oil and Chinese sauce. 



116 THE CHINESE COOK BOOK 

PIGEON CHOP SUEY 

CHOW YUE GOB 

6 pigeons 

2 cups water chestnuts 

2 cups bamboo shoots 

9> cups mushrooms 

2 cups celery 

2 cups primary soup 

(a) Take the bones out of the pigeons and 
cut the meat into thin pieces. Put into a hot, 
oiled pan and fry for 5 minutes. 

(b) Cut the secondary vegetables into thin 
pieces. Put into a hot pan and fry for 2 min- 
utes. Add water and cook for 15 minutes. 

(c) Add the secondary vegetables to the 
pigeon fragments. Mix well. 

(d) Add primary soup and cook for 5 min- 
utes. 

(e) Add Chinese gravy. 



THE CHINESE COOK BOOK 117 

BIRD-NEST IN PIGEON 
^ ^ ^ 

GOB TON YIN 

6 pigeons 

2 cups bird-nest 

1 cup primary soup 

1 piece of ginger root 

(a) Soak the bird-nest in cold water for 1 
hour. Shake off any feathers, etc. Wash 
gently and boil for 1% hours with the ginger. 

(b) Pick the pigeons. Chop off the head, 
feet and wings. Cut one line 3 inches long and 
take out the interior. Wash the pigeons and 
rub inside and out with salt. Place in a bowl 
with the cut side on top. 

(c) Fill the pigeons with the bird-nest and 
primary soup. Steam for 2^ hours in a 
double-boiler. 

(d) Now transfer into a larger bowl by put- 
ting the two bowls mouth to mouth. 

Garnish with Chinese ham dice. 



118 THE CHINESE COOK BOOK 
FRIED PIGEON 

SUE YE GOB 

Clean 6 young pigeons, or squabs, and put 
them into a bowl of Chinese sauce. Fry in 
boiling oil until yellow. Serve when hot with 
spicery salt. 



THE CHINESE COOK BOOK 119 



PIGEON HASH 

tL aS ^ 

YE GOB SONG 

4 pigeons 

2 cups water chestnuts 

2 cups mushrooms 

2 cups bamboo shoots 

% teaspoonful ginger juice 

1 teaspoonful Fun Wine 

1 head of lettuce 

1 tablespoonful ham dice 

1 cup fried noodles 

(a) Cut into very small pieces the pigeons, 
water chestnuts, mushrooms, and bamboo 
shoots. Cut the lettuce into threads. 

(b) Fry the chopped pigeon in a hot, oiled 
pan. 

(c) Add the ginger juice and Fun Wine. 

(d) Add the vegetables and mix well. 

(e) Add enough primary soup to cover and 
cook until done. 

(/) Add Chinese gravy and remove from 
the stove at once. Salt to suit the taste. 

Serve on top of the lettuce. Use the Chi- 
nese ham dice and fried noodles as a garnish. 



120 THE CHINESE COOK BOOK 



QUAIL HASH 

*l II M 

ARM CHUN SONG 

4 quails 

2 cups water chestnuts 

2 cups mushrooms 

2 cups bamboo shoots 

Y2 teaspoonful ginger juice 

1 teaspoonful Fun Wine 

1 head of lettuce 

1 tablespoonful ham dice 

1 cup fried noodles 

(a) Cut the quail, water chestnuts, mush- 
rooms, and bamboo shoots into very small 
pieces. Cut the lettuce into threads. 

(b) Fry the chopped quails in a hot, oiled 
pan. 

(c) Add the secondary vegetables and mix 
well. 

(d) Add enough primary soup to cover and 
cook until done. 

(e) Add Chinese gravy and remove from 
the stove at once. Salt to suit the taste. 

Serve on top of the lettuce. Use the Chi- 
nese ham dice and fried noodles as a garnish. 



THE CHINESE COOK BOOK 121 

PARTRIDGE HASH 

ftl fti M 

JAR QUO SONG 

4 partridges 

2 cups water chestnuts 

2 cups mushrooms 

2 cups bamboo shoots 

% teaspoonful ginger juice 

1 teaspoonful Fun Wine 

1 head lettuce 

1 tablespoonful ham dice 

1 cup fried noodles 

(a) Cut the partridges, water chestnuts, 
mushrooms, and bamboo shoots into very small 
pieces. Cut the lettuce into threads. 

(h) Fry the chopped partridges in a hot, 
oiled pan. 

(c) Add the ginger juice and Fun Wine. 

(d) Add the vegetables and mix well. 

(e) Add enough primary soup to cover and 
cook until done. 

(/) Add Chinese gravy and remove from the 
stove at once. Salt to suit the taste. 

Serve on top of the lettuce. Use the Chin- 
ese ham dice and fried noodles as a garnish. 



122 THE CHINESE COOK BOOK 
PARTRIDGE CHOP SUEY 

CHOW JAR QUO 

4 partridges 

9> cups water chestnuts 

5 cups mushrooms 
2 cups celery 

2 cups primary soup 

(a) Take the bones out of the partridges and 
cut the meat into thin pieces. Put into a hot, 
oiled pan and fry for 5 minutes. 

(h) Cut the secondary vegetables into thin 
pieces. Put into a hot pan and fry for 2 min- 
utes. Add water and cook for 15 minutes. 

(c) Add the secondary vegetables to the par- 
tridge fragments. Mix well. 

(d) Add primary soup and cook for 5 min- 
utes. 

(e) Add Chinese gravy. 



THE CHINESE COOK BOOK 123 

WHY SHON PARTRIDGE 

m 111 11 ifci 

WHY SHON JAR QUO 

6 partridges 

A few pieces of pork 

10 cents' worth of Why Shon 

10 cents' worth of Kee Zee 

25 cents' worth of Dong Chong Chow 

(a) When the partridges have been washed, 
rub inside and out with salt. Put in a bowl. 

(b) Wash the Why Shon, Kee Zee, Dong 
Chong Chow, and pork. Add to the par- 
tridges. 

(c) Cover with primary soup and steam for 
3% hours in a double-boiler. 

(d) Remove the oil from the top of the 
liquid. Salt to taste. Use the liquid for soup. 

Serve the partridge with oil and Chinese 
sauce. 



124 THE CHINESE COOK BOOK 



DEER 

LOCK YOK 

2 pounds deer 
2 cups water chestnuts 
2 cups mushrooms 
2 cups bamboo shoots 
1 pound chicken meat 
% teaspoonful ginger juice 
1 tablespoonful Fun Wine 
A few pieces of sugar-cane about 3 inches 
long, unskinned 

(a) Cut the deer into pieces 1^ inches by 
1^ inches by 1 inch. Cut the secondary vege- 
tables into small pieces. 

( b ) Fry the deer in a hot, oiled pan. Turn 
constantly. 

(c) Add the ginger juice, sugar-cane, and a 
little salt. Add the secondary vegetables and 
the chicken and cook for 5 minutes. 

(d) Add enough primary soup to cover and 
ing to a boil. 

(e) Transfer to a suitable bowl. Put the 
Fun Wine on top. Steam for 2 hours. 

Serve with oil and Chinese sauce. 



THE CHINESE COOK BOOK 125 



ROAST GOOSE 



SUE OR 

1 goose 

1 teaspoonful spicery powder 

1 cup Chinese sauce 

A few drops sesamum-seed oil 

1 teaspoonful salt 

(a) Put the goose in hot, not boiling, water 
for 2 minutes and then add the spicery powder, 
sauce, oil, and the salt. Leave the goose in 
for 20 minutes. Be sure every bit of goose is 
dipped into it. 

(fe) Place the goose, as shown in cut on page 
50. Start the fire before this, so that the 
wall is hot. Let the goose roast for 1 hour. A 
hot fire is necessary before the goose is put in. 
Afterward have a low fire. There must be no 
smoke. 



126 THE CHINESE COOK BOOK 



WINKLE 

CHOW HUNG LOR 

S winkles 

2 cups water chestnuts, unshelled 

S cups mushrooms 

2 cups bamboo shoots 

1 cup celery 

A few pieces of pork 

% teaspoonful ginger root juice 

1 tablespoonful Fun Wine 

1 cup primary soup 

(a) Wash the winkles carefully. Break the 
shell. Take the meat out. Cut into pieces 1/16 
inch by 1^4 inches by l^/o inches » 

(b) Cut the secondary vegetables and the 
pork into pieces and fry in a hot, oiled pan. 
Add enough water to cover. Cover the pan 
and cook until done. 

(c) Fry the meat over a quick fire in a hot, 
oiled pan. Add the ginger root juice and the 
Fun Wine. 

(d) Now add the secondary vegetables and 
mix well. 



THE CHINESE COOK BOOK 127 

(e) Add the primary soup and Chinese 
gravy. 

Serve with Chinese ham dice and parsley 
for garnish. 



128 THE CHINESE COOK BOOK 

PLAIN OMELET 

» ^ 

CHOW DON 

12 eggs 

A little oil 

Salt 

Chinese ham dice 

Parsley 

(a) Break the eggs in a bowl. Add oil and 
salt. Beat well. 

(b) Put plenty of oil in a hot frying-pan. 
Be sure that every part of the pan is covered 
with oil. 

(c) Have a medium fire. Place the eggs in 
the pan and keep turning with a cooking- 
shovel. 

(d) When the omelet is done add the Chi- 
nese ham dice and parsley for garnish. 



THE CHINESE COOK BOOK 129 



PORK OMELET 

m m m 

FO YUNG YORK 

12 eggs 

1 pound pork 

2 onions 

2 cups bamboo shoots 
2 cups water chestnuts 

Twelve eggs, a little oil, salt, Chinese ham 
dice, parsley. 

(a) Beat the eggs well and put them in a 
bowl with oil and salt. 

(b) Cut the onions, pork, bamboo shoots, 
and water chestnuts into threads 1^ inches 
long. 

(c) Mix together all of the ingredients and 
fry in boiling oil until done. 

(d) Put all in a bowl and add Chinese 
gravy. 



130 THE CHINESE COOK BOOK 



CHICKEN OMELET 



FO YUN GUY 



12 eggs 

1% pounds chicken 
2 onions 

2 cups bamboo shoots 
S cups water chestnuts 
2 cups mushrooms 



(a) Beat the eggs well and put them in a 
bowl with oil and salt. 

(b) Cut the onions, chicken, bamboo shoots, 
water chestnuts, and mushrooms into threads 
1% inches long. 

(c) Mix together all of the ingredients and 
fry in boiling oil until done. 

(d) Put all in a bowl and add Chinese 
gravy. 



THE CHINESE COOK BOOK 131 
SHRIMP OMELET ^ 

m m m 

rO YUNG HAB, 

12 eggs 

1 pound shrimp 

2 onions 

2 cups bamboo shoots 
2 cups water chestnuts 
2 cups mushrooms 

{a) Beat the eggs well and put them in a 
bowl with oil and salt. 

(b) Cut the onions, shrimp, bamboo shoots, 
water chestnuts, and mushrooms into threads 
1^ inches long. 

(c) Mix together all of the ingredients and 
fry in boiling oil until done. 

(d) Put all in a bowl and add Chinese 
gravy. 



182 



THE CHINESE COOK BOOK 



CRAB OMELET 

m m 



FO YUNG HIGH 

6 crabs 

12 eggs 

S onions 

2 cups bamboo shoots 

2 cups water chestnuts 

2 cups mushrooms 

(a) Beat the eggs well and put them in a 
bowl with oil and salt. 

(b) Cut the onions, crabs, bamboo shoots, 
water chestnuts, and mushrooms into threads 
1% inches long. 

(c) Mix together all of the ingredients and 
fry in boiling oil until done. 

(d) Put all in a bowl and add Chinese 
gravy. 



THE CHINESE COOK BOOK 133 

LOBSTER OMELET 

mm mm 

FO YUNG LUNG HA 



8 pounds lobster 

12 eggs 

2 cups bamboo shoots 

2 cups water chestnuts 

2 cups mushrooms 

2 onions 



(a) Beat the eggs well in a bowl with oil 
and salt. 

(b) Cut the onions, lobster, bamboo shoots, 
water chestnuts, and mushrooms into threads 
1^ inches long. Cook until done. 

(c) Add beaten eggs and mix well. Con- 
tinue to cook until eggs are done. 



134 THE CHINESE COOK BOOK 

BEAN CAKE OMELET 

FO YUNG DOW FO 

12 eggs 

A little oil 

Salt 

6 pieces bean cake 

Chinese ham dice 

Parsley 

(a) Beat the eggs with a little salt and oil. 

(b) Fry the bean cakes in an oiled pan. 
Add water and boil for 10 minutes. 

(c) Put plenty of oil in the pan, greasing 
it well all over. Put in the egg. Keep on 
turning until nearly done. Add the bean cake 
and cook until done. 

Use Chinese ham dice and parsley for gar- 
nish. 



THE CHINESE COOK BOOK 135 



FRIED EGGS 

YOUT JAR DON 

12 eggs 

1 cup dried mushrooms 
1% pounds chicken 
A few Chinese onions 
A piece of ginger root 

(a) Boil the eggs until hard. Take off the 
shell without destroying the shape of the eggs. 
Now fry them in boiling oil. 

(b) Cut the mushrooms, chicken, bamboo 
shoots, and ginger root into threads 1^ inches 
long. Fry for 5 minutes in a hot, oiled pan. 

(c) Pour this over the eggs. Add twice 
more than enough primary soup to cover and 
cook until 2 cups of liquid remain. 

(d) Add Chinese gravy. 
Serve with parsley as a garnish. 



136 THE CHINESE COOK BOOK 



EGG ROLL, 
B % 

DAN GUN 

6 eggs 

2 tablespoonfuls dry mushrooms 

2 tablespoonfuls bean sprouts 

2 tablespoonfuls chicken meat 

2 tablespoonfuls Chinese ham 

(a) Break the eggs into a bowl. Beat well 
with oil and salt. Have a low fire. Oil pan. 
Place in it one tablespoonful of well-beaten 
egg. Take hold of the pan and let the egg 
run all over the surface of the pan. A layer 
of egg will be formed. 

(b) Cut the mushrooms, Chinese ham, bean 
sprouts, and chicken into threads. Fry for 5 
minutes in an oiled pan. Salt to suit the taste. 
Add enough water to cover and cook until dry. 
When nearly dry, turn constantly to prevent 
burning. 

(c) Roll this in the egg, making the roll 1 
inch in diameter and as long as the egg layer. 
Use white of egg for paste. Cut carefully into 
the desired length. 

{d) Add Chinese gravy. 



THE CHINESE COOK BOOK 137 
CHECKER-BOARD EGGS 

mm a 

KA GE DON 

12 eggs 

1 tablespoonful Chinese ham 

2 cups bamboo shoots 
1 cup celery 

1 cup water chestnuts 

(a) Cut the ham and secondary vegetables 
into threads 1% inches long. Fry in an oiled 
pan. Mix well. Add enough primary soup 
to cover. Cook until done. Salt to suit the 
taste. 

(b) Beat the eggs well with oil and salt. 
Put them into a hot pan and let them run all 
over the pan evenly. Turn over. 

(c) Put this egg layer on a dish. Cover 
one-half of the layer with the fried ham, bam- 
boo shoot, celery, and water chestnuts about % 
inch thick. Then cover this with the other 
half of the egg layer. 

(d) Add Chinese gravy. 



1S8 THE CHINESE COOK BOOK 

FISH ROLL 

m m K m 

YEE YORK DAN GUN 

6 eggs 

4 pounds pike 

1 tablespoonful Chinese ham 

1 cup peanuts, pounded 

1 cup Chinese roast pork 

(a) Break the eggs into a bowl. Beat well 
with oil and salt. Have a low fire. Oil pan. 
Place into it 1 tablespoonful well beaten egg. 
Take hold of the pan and let the egg run over 
the surface of the pan. A layer of egg will be 
formed. 

(b) Remove the skin from the pike and 
take out the bones. Grind the meat through 
a fine grinder several times, or pound with a 
hammer as fine as possible. Beat well for % 
hour with salt and a small amount of oil. 

(c) Cut the Chinese ham and pork into dice. 
Mix well with the remaining egg, the pike, 
and the peanuts. 

(d) Roll this mixture into the egg layer, 



THE CHINESE COOK BOOK 139 

having the layer 1 inch in diameter. Steam for 
% hour. 

(e) Cut into the desired length and add 
Chinese gravy. 



140 THE CHINESE COOK BOOK 
GOLD AND SILVER EGG 

GOM NON DON 

12 eggs 

3 pounds pike 

1 tablespoonful Chinese ham 

(a) Break the eggs carefully. Put the 
whites in one bowl and the yolks in another 
bowl. To each bowl add an equal amount of 
cold, boiled water and mix well. 

(b) Grind or hammer the pike (with skin 
and bones removed) . Beat with a little water. 
Mix well with the whites of the eggs. Salt to 
suit the taste. 

(c) Chop the Chinese ham into pieces as 
small as possible. Mix with the yolks of the 
eggs. Salt to suit the taste. 

{d) Now put the Chinese ham on one side 
of the dish and the pike on the other side. Do 
not let them mix. Steam for 20 minutes. 
When done there will be gold color on one side 
of the dish and silver on the other side. 

Add oil and parsley before serving. 



THE CHINESE COOK BOOK 141 



STUFFED EGG 

YUNG DON 

6 eggs 

Shrimp or crab meat chopped fine 
Chinese ham, diced 
Chicken, chopped fine 

Water chestnuts or Chinese onions chopped 
fine 

(The amount of meat and water chestnuts 
combined should be one-half the volume of the 
yolks of the eggs. ) 

(a) Oil enough egg cups. Break the eggs 
carefully into these, putting in the whites first. 
Now put the unbeaten yolk in the center of 
the cup, letting it float on top. Steam the 
eggs until done. 

(b) With a spoon carefully take off the 
yolk of the egg, 

(c) Fill the egg with the chicken and other 
ingredients, well mixed. Steam about 20 min- 
utes. 

Serve with sesamum-seed oil and sauce. 



142 THE CHINESE COOK BOOK 

FISH SWIMMING IN A GOLDEN 
POND 



YUE YORK JING DON 

7 eggs 

S pounds pike 

1 tablespoonful Chinese ham dice 

(a) Remove the skin from the pike. Cut 
the meat into small pieces. 

(b) Mix the eggs with an equal amount of 
cold, boiled water. Beat well. Salt to suit 
the taste. 

(c) Put the eggs in a suitable bowl. Spread 
the pike on top. Steam for 20 minutes. 

Garnish with the ham and parsley, and serve 
with oil and sauce. 



THE CHINESE COOK BOOK 143 
SHRIMP IN GOLDEN POND 

m m K 

HAR JING DON 

7 eggs 

1 pound shrimp 

1 tablespoonful Chinese ham dice 

(a) Remove the skin from the shrimp. Cut 
the meat into small pieces. 

(b) Mix the eggs with an equal amount of 
cold, boiled water. Beat well. Salt to suit the 
taste. 

(c) Put the eggs in a suitable bowl. Spread 
the shrimp on top. Steam for 20 minutes. 

Garnish with the ham and parsley, and serve 
with oil and sauce. 



144 THE CHINESE COOK BOOK 

CRAB IN GOLDEN POND 
M ^ M M 

HI JOK JING DON 

7 eggs 

3 pounds crab 

1 tablespoonful Chinese ham dice 

(a) Remove the shell from the crab. Cut 
the meat into small pieces. 

(b) Mix the eggs with an equal amount of 
cold, boiled water. Beat well. Salt to suit 
the taste. 

(c) Put the eggs in a suitable bowl. Spread 
the crab on top. Steam for 20 minutes. 

Garnish with the ham and parsley, and serve 
with oil and sauce. 



THE CHINESE COOK BOOK 145 
LOBSTER IN GOLDEN POND 

II 4g m a 

LUNG HA JING DON 

7 eggs 

3 pounds lobster 

1 tablespoonful Chinese ham dice 

(a) Remove the shell from the lobster. Cut 
the meat into small pieces. 

(b) Mix the eggs with an equal amount of 
cold, boiled water. Beat well. Salt to suit 
the taste. 

(c) Put the eggs in a suitable bowl. Spread 
the lobster on top. Steam for 20 minutes. 

Garnish with the ham and parsley, and serve 
with oil and sauce. 



146 THE CHINESE COOK BOOK 



BEAN SPROUTS 

^ m 

AR CHOY 

Soak some beans in water in a flat dish. 
Spread the beans out ; do not let one cover an- 
other. 

Cover with a piece of wet cloth, and water 
every morning. The sprouts will appear in 
two nights. 

They are ready to eat when they are 2 inches 
long. 

Bean sprouts are palatable and very nutri- 
tious. 



THE CHINESE COOK BOOK 147 



BEAN CAKE 

DO FO 

This is a most delicious dish for its price. 
Many people in Paris can tell you how deli- 
cious it is, for there is a factory in Paris which 
makes millions of dollars each year by manu- 
facturing this cake. 

The process of making bean cake is really so 
complicated that it would require a separate 
volume to describe it. 

Put white beans in cold water for a few 
hours. Then grind in a water stone-grinder. 
Cook for 5 hours with calcium powder. Let 
it filter through a cloth and run into a cup 
or bowl. When cool it becomes solid. Tie this 
in a piece of cloth and boil. This is called 
bean cake. 



148 THE CHINESE COOK BOOK 

BEAN CAKE CHOP SUEY 

a:# m 

DO FO JAP 

1% pounds pork 
10 pieces bean cake 
2 cups onions 

(a) Cut the pork, bean cake, and the on- 
ions into small pieces. 

( b ) Put them into an oiled pan and fry for 
10 minutes. 

(c) Add enough water to cover. Cover the 
pan and cook for 15 minutes. 

(d) Add Chinese gravy. 
Serve hot, in individual bowls. 



THE CHINESE COOK BOOK 149 
CHICKEN STARCH BEAN CAKE 

GUY YUNG DO FO 

Chicken starch is made by pounding 
chicken, without the skin and bone, as fine as 
possible. It is best to pound it with a ham- 
mer on a chopping-board. Add to this 1 tea- 
spoonful of cornstarch, white of an egg, and 
one cup of primary soup. Stir well. 

In using chicken starch, always pour it into 
the substance before placing the pan on the 
stove. Keep stirring. Take the pan away 
from the fire just as it begins to boil. The 
flavor is bad if it boils too long. 

(a) Fry five pieces of bean cake in boiling 
oil for 5 minutes. Cut them into 14 i^^ch cubes. 
Put in cold water until no oil floats on the top. 

{b) Mix well the bean cake with one-half 
as much Chinese ham dice and an equal amount 
of milk. Cook in a pan until just done. 

(c) Add the chicken starch, and sugar to 
suit the taste. Watch the heat carefully so 
that the chicken starch will not be too well 
done. 



150 THE CHINESE COOK BOOK 
STUFFED TRIANGLE BEAN CAKE 

m s# 

YUNG DO FO 

12 bean cakes 

3 pounds pike 

% cup Chinese ham dice 

% cup Chinese onion dice 

% cup salted almonds 

Bean cakes come in pieces about 2 inches by 
2 inches. Cut each cake into two triangles, as 
shown in the figure. Now cut the triangles as 
in figure b. Remove the pieces as in c. Leave 
the hole as shown in figure d, 

(a) Grind or pound the pike. Stir up in a 
small amount of salt water for % hour. 

(b) Mix with the ham, onions, and almonds. 

(c) Fill the hole in the bean cake with this 
mixture. Fry in boiling oil until yellow. 

{d) Cook the fried bean cake triangles in 
primary soup for % hour. 

(e) Add a gravy made of Chinese sauce, a 
few drops of sesamum-seed oil, sweet sauce, 
and cornstarch. 

Garnish with parsley. 



THE CHINESE COOK BOOK 151 





Stuffed Triangle Bean Cake Shows how to cut 





Removed from 



Ready to fill 



1S2 THE CHINESE COOK BOOK 

RUBY MIXED WITH PEARLS 

FOR TOY DO rO GUY NUP 

9 bean cakes 

1 pound Chinese ham 

1 pound shrimp 

(a) Remove the thin outer layer from the 
bean cakes, 

(b) Cut the ham and the shrimp into ^ 
inch cubes. 

(c) Boil all together in a pan of primary 
soup until the shrimp turns red. 

(d) Add Chinese gravy. 
Garnish with parsley. 



THE CHINESE COOK BOOK 153 

BEAN BISCUIT 

DO SAR BOW 

1 pound red beans 

2 pounds flour 
% cup lard 

1 teaspoonful salt 

2 teaspoonfuls baking powder 

(a) Cook the beans in water for 3 hours, 
and mash. Place in water so that the skins of 
the beans float on top. Remove these and then 
filter the beans through a thick cloth and let 
dry. Now mix with the lard and a little sugar. 

(b) Sift the flour and mix with it enough 
cold water to make a thin dough. 

(c) Roll the dough out thin. Cut in the size 
of biscuits. 

(d) Now roll these biscuits flat and fill each 
one with the beans, wrapping the dough around 
the beans to make a perfect ball. Close the 
dough up carefullyo 

(e) Let the dough biscuits stand in a 
double-boiler for 10 minutes before putting on 
the fire. Steam for % hour. 



154 THE CHINESE COOK BOOK 
STUFFED SQUASH 

m ^ )s. 

YUNG CHIN GUAR 

1 squash 

3 pounds pike, ground 

2 tablespoonfuls Chinese ham dice 
2 Chinese onions, diced 

% cup salted almonds, diced 

(a) Put the pike in a small amount of salt 
water and stir for % hour. Then mix with the 
ham, onions, and almonds. 

(b) Remove the seeds from the squash and 
fill with the pike, ham, etc. Fry in boiling oil 
until yellow. 

(c) Cook in primary soup for ^^ hour. 

{d) Add a gravy made of Chinese sauce, a 
few drops of sesamum-seed oil, sweet sauce, 
and cornstarch. 

Garnish with parsley. 



THE CHINESE COOK BOOK 155 

STUFFED GREEN PEPPERS 

M M Wi 

YUNG LAR CHU 

18 green peppers 

3 pounds pike, ground 

2 tablespoonfuls Chinese ham dice 

2 Chinese onions, diced 

% cup salted almonds, diced 

(a) Put the pike in a small amount of salt 
water and stir for % hour. Then mix with the 
ham, onions, and almonds. 

(b) Cut the peppers into halves, take out 
the seeds, and fill with the pike, ham, etc. Fry 
in boiling oil until yellow. 

(c) Cook in primary soup for % hour. 

(d) Add a gravy made of Chinese sauce, a 
few drops of sesamum-seed oil, sweet sauce, 
and cornstarch. 

Garnish with parsley. 



156 THE CHINESE COOK BOOK 



IMMORTAL FOOD 



JAI 



Dr. Wu Tingfang, the former Ambassador 
from China to the United States, told his 
friends that he would return to America in 
fifty years. He said this as he left the United 
States. He was then over sixty years old. His 
reason for expecting long life is that he lives 
entirely on dishes which contain no meat. 

Buddha said that if you leave meat alone 
you will live forever. Therefore the priests 
and nuns belonging to the Buddhist religion 
live on dishes which contain no meat. 

There are many of these dishes. 



THE CHINESE COOK BOOK 157 



FOOD OF THE GOD OF LAW HORN 



LAW HORN JAI 

12 pieces bean cake 

2 cups white nuts 

2 cups fungus 

A few pieces of bean stick 

2 cups bamboo shoots 

2 cups dry mushrooms 

(a) Cut each bean cake into 4 pieces. Fry- 
in boiling oil until nicely brown. Put in cold 
water and change the water until no oil floats 
on the top. 

(b) Soak the fungus, bean stick, and nuts 
in cold water for l/o hour. 

(c) Cut the bamboo shoots into pieces 1^ 
inches by 1 inch by 1/16 inch. 

(d) Put all the ingredients except the 
mushrooms into an oiled pan and cover with 
water. Cook for 1 hour. 

(e) Add the mushrooms and cook for 15 
minutes. 

(/) Add Chinese gravy. 



158 THE CHINESE COOK BOOK 



SOFT IMMORTAL FOOD 



YUEN JAI 

12 pieces bean cake 
2 cups dry mushrooms 
4 ounces Chinese vermicelli 
A few bean sticks 

(a) Cut each piece of bean cake into 4 
pieces. 

(b) Soak the mushrooms, vermicelli, and 
bean sticks in water for 14 hour. Cut the ver- 
micelli into pieces 3 inches long. 

(c) Put all of the ingredients in cold water 
and cook for 1 hour. Put in plenty of oil and 
red cheese. 

(d) Add Chinese gravy. 



THE CHINESE COOK BOOK 159 



HARD IMMORTAL FOOD 



ARN JAI 

12 pieces bean cake 

East melon (twice the amount of bean cake) 

2 cups white nuts 

(a) Cut each bean cake into 4 pieces. Cut 
the melon into pieces 1 inch by 1 inch by 1^ 
inches. 

( b ) Fry all in an oiled pan. 

(c) Add enough water to cover. Add ^4 
cake of red cheese and plenty of oil. Mix. 
Cook for 1 hour. 



160 THE CHINESE COOK BOOK 
DRY FOODS 

Ji m 

LAB MAY 

In ancient times the people preserved foods 
for future use. They would hunt in summer, 
store away the food, and eat it in winter. It 
is very important to store away food. In the 
European War, for instance, the English 
blockade cannot starve the Germans because 
they have plenty of stored foods. Dry foods 
are a necessity. 

The Oriental people have the same idea as 
to storing foods and as to the sanitary prepara- 
tion of these foods. 

If the dry foods were not sanitary they could 
not be imported into America. Every food 
has to be examined by a doctor. All these pre- 
pared foods are certified by a doctor's certifi- 
cate which is proof that they are sanitary. 



THE CHINESE COOK BOOK 161 
CHINESE FRANKFURTER 

m m 

LAB CHUNG 

(a) Get the outside lining of the small in- 
testine of a pig. Wash thoroughly with salt 
and then put into hot water for 10 minutes. 
Tie one end, force air through from the other 
end, and tie. Dry in the hot sun. 

(b) Cut pork into pieces % inch by % inch 
by ^ inch. To every pound of pork add 3 
ounces of salt, 1 tablespoonful of sweet sauce, 
1 tablespoonful of Fun Wine, and a few 
threads of orange skin. Mix well. 

(c) By means of a funnel, put this mixture 
into the pig lining. Tie the skin about every 
6 inches. Punch plenty of small holes with a 
needle. 

(d) Expose in the hot sun for 1 day. Put 
in a windy place for 4 days. The air should be 
dry, so it is best to make these in the fall or 
winter. 

Chinese Frankfurter should be kept in a 



162 THE CHINESE COOK BOOK 

china jar. At least they must be kept in a jar 
for 5 days before being eaten. 

Steam them in a double-boiler for % hour 
before serving. Serve with fried potatoes or 
fried gray potatoes underneath. 



THE CHINESE COOK BOOK 163 

CHINESE FRANKFURTERS ON 
RICE 



LAB CHUNG BO FON 

3 cups rice 

6 pairs Chinese frankfurters 

(a) Wash the rice 3 times. Put in a cov- 
ered pan with 7^ cups water and cook until 
boiled. 

(b) Place the Chinese frankfurters on top 
of the rice. When dry keep over a low fire. 
Move the pan frequently to prevent burning. 
Take from the stove and keep the cover on for 
10 minutes. 

(c) Take out the Chinese frankfurters and 
cut into the required size. 

(d) Add salt, mix well. 

This makes a very dainty winter breakfast. 
The juice from the frankfurters gives the rice 
a delicious flavor. 



164 THE CHINESE COOK BOOK 



CHINESE FRANKFURTERS WITH 
VEGETABLES 

m feJ» It H 

CHOY CHOW LAB CHUNG 

9 pairs Chinese frankfurters 
Any Chinese vegetables (twice the amount of 
the frankfurters) 

(a) Cut the vegetables into pieces 1 inch by 
1 inch by ly^ inches. Fry in an oiled pan with 
salt until the volume is considerably reduced. 
Add water enough to cover. 

(b) Add the frankfurters. Cover and cook 
until nearly dry. 

(c) Add Chinese gravy. 



THE CHINESE COOK BOOK 165 
LAJNIB FRANKFURTERS 

^ m m 

YUNG YORK CHUNG 

(a) Get the outside lining of the small in- 
testine of a pig. Wash thoroughly with salt 
and then put into hot water for 10 minutes. 
Tie one end, force air through from the other 
end, and tie. Dry in the hot sun. 

(b) Cut lamb into pieces % inch by % inch 
by % inch. To every pound of lamb add 3 
ounces of salt, 1 tablespoonful of sweet sauce, 
1 tablespoonful of Fun Wine, and a few 
threads of orange skin. Mix well. 

(c) By means of a funnel fill this mixture 
into the lining. Put a knob about every six 
inches. Punch plenty of small holes with a 
needle. 

(d) Expose in the hot sun for 1 day. Put 
in a windy place for 4 days. The air should 
be dry, so it is best to make these in the fall or 
winter. Never make them in the summer or 
spring. 

Put the frankfurters in a china jar for at 



166 THE CHINESE COOK BOOK 

least 5 days before using them — the longer, 
the better. 

Steam for % hour before serving. Serve 
with fried potatoes or fried gray potatoes un- 
derneath. 



THE CHINESE COOK BOOK 167 

GOLD AND SILVER FRANK- 
FURTERS 

GOM NUN CHUNG 

{a) Get the outside lining of the small in- 
testine of a pig. Wash thoroughly with salt 
and then put into hot water for 10 minutes. 
Tie one end, force air through from the other 
end, and tie. Dry in the hot sun. 

(b) Cut pork into pieces % inch by % inch 
by % inch. To every pound of pork add an 
equal amount of pig liver, which has been 
rubbed with salt, washed thoroughly, and cut 
into pieces the same size as the pork. To this 
add 3 ounces of salt, 1 tablespoonful of Fun 
Wine, and a few threads of orange skin. Mix 
well. 

(c) By means of a funnel fill this into the 
lining. Put a knob about every six inches. 
Punch plenty of small holes with a needle, 
to let in the air. 

(d) Expose in the hot sun for 1 day. Put 
in a windy place for 4 days. 



168 THE CHINESE COOK BOOK 

Keep them in a china jar for at least 5 days 
before serving. 

Steam in a double-boiler for % hour. Serve 
with fried potatoes or fried gray potatoes un- 
derneath. 



THE CHINESE COOK BOOK 169 

SPICED PORK 

JUNG YORK 

To each pound of pork use 2 ounces of spi- 
cery salt, l^/^ teaspoonfuls of salt, 1^ tea- 
spoonfuls of sugar. Mix and rub over the 
pork. Expose to the hot sun for 1 day. Dip 
into 5 ounces of sauce residue. Mash. Add 
1% ounces of sweet sauce, 2 ounces of good 
Fun Wine. Mix well. 

Wrap up with Chinese tissue-paper, and 
put in a dry place where it can stay until dry. 
It is now ready for cooking. 

(a) Cut 1 pound of spiced pork into pieces 
1 inch by 1 inch by 1% inches. 

(6) Use about 10 bean cakes. Cut each 
cake into 4 pieces. Fry until yellow. 

(c) Cut about 3 pounds of any Chinese 
vegetables into pieces the same size as the 
pork. 

(d) Cook the pork, bean cakes, and vege- 
tables in water in an oiled pan for % hour. 

(e) Add Chinese gravy. 



170 THE CHINESE COOK BOOK 
DRY PORK 

Hi m 

LAB YORK 

To each pound of pork use 3 ounces of salt. 
Rub all over and let stand for 1 night. The 
next morning wash the pork in hot water. Dry 
in the sun for 1 day. 

When dry, rub well with a brush on which 
is sweet sauce and Gong Chung, Keep on do- 
ing this four times a day for 5 days. 

Keep in a china jar one week before cook- 
ing. 

Gong Chung is a residue of another kind of 
Chinese sauce. 



THE CHINESE COOK BOOK 171 

SPICED PORK WITH GRAY POTA- 
TOES 

^m m m m 

wo TOU JING JUNG YOEK 

1 pound spiced pork 
S cups gray potatoes 
A few Chinese onions 

(a) Cut the pork and the potatoes into 
pieces 1 inch by 1 inch by 1^2 inches. 

(b) Cook the pork, the potatoes and the 
onions in plain water in an oiled pan for ^ 
hour. 

{c) Add Chinese gravy. 



1 



172 THE CHINESE COOK BOOK 
DRY PORK ON RICE 

m m m 

LAB YORK TON 

3 cups rice 

1 pound dry pork 

(a) Wash the rice 3 times. Put in a cov- 
ered pan with 7 cups of water and cook until 
done. 

(fe) Place the pork on top of the rice. 
When dry remove to the back of the stove. 
Shake the pan frequently to prevent burning. 
Remove from the stove and keep the cover on 
for 10 minutes. 

(c) Take out the pork and cut into the re- 
quired size. 

(d) Add salt and mix well. 



THE CHINESE COOK BOOK 173 

DRY PORK WITH GRAY POTA- 
TOES 

wo TOU GE LAB YORK 

To each pound of pork use 2 ounces of spi- 
cery salt, II/2 teaspoonfuls of salt, II/2 tea- 
spoonfuls of sugar. Mix and rub over the 
pork. Expose to the hot sun for 1 day. Dip 
into 5 ounces of sauce residue. Mash. Add 
1% ounces of sweet sauce, 2 ounces of good 
Fun Wine. Mix well. 

Wrap up with Chinese tissue-paper, and put 
in a dry place where it can stay until dry. It is 
now ready for cooking. 

(a) Cut 1 pound of dry pork into pieces 1 
inch by 1 inch by II/2 inches. 

{b) Use about 2 pounds of bean cakes. Cut 
each cake into 4< pieces. Fry until yellow. 

(c) Cut about 3 pounds of gray potatoes 
into pieces the same size as the pork. 

(d) Cook the pork, bean cakes, and gray 
potatoes in plain water in an oiled pan for % 
hour. 



174 THE CHINESE COOK BOOK 

DRIED PORK WITH FRIED BEAN 
CAKE AND CHINESE VEGETABLES 

DO FO CHOY GE LAB YORK 

(a) Cut 1 pound pork into pieces 1 inch by 
1 inch by 1% inches. 

(h) Use about 10 bean cakes. Cut each 
Dean cake into 4 pieces. Fry until yellow. 

(c) Cut about 3 pounds of any Chinese 
vegetables into pieces the same size as the pork. 

{d) Cook the pork, bean cakes, and vege- 
tables in plain water in an oiled pan for % 
hour. 

(e) Add Chinese gravy. 



THE CHINESE COOK BOOK 175 
DRY DUCK 

m II 

LAB ARP 

Duck can be dried successfully only in a cer- 
tain place where the air is suitable; therefore 
the method need not be discussed here. 

The best quality comes from Nan On, Kong 
Shi province, China. Next to that the best 
comes from Nan Hong, and from Kong Yon, 
Onong Duy province. 



176 THE CHINESE COOK BOOK 

DRY DUCK ON RICE 

m fi n m 

LAB ARB BO FON 

(a) Wash thoroughly 3 cups rice. Put it in 
a covered pan, add 7 cups of water, and boil 
until the rice is done. 

(b) Put dry duck on top of the rice and 
cook until the water has evaporated. Shake 
the pan frequently to prevent burning. Re- 
move from the stove and keep the cover on for 
10 minutes. 

(c) Take out the duck and cut into the re- 
quired size, 

{d) Add salt. Mix well. 



THE CHINESE COOK BOOK 177 

DRY FLAT FISH CHOP SUEY 
^ X M. 

CHOW YOU YUE 

The best quality of dry flat fish comes from 
Kowlon, China. The poorest ones are those 
from Japan. They are thicker. 

(a) Soak the dry flat fish for % hour. 
Wash thoroughly. Take off a piece of bone on 
the center of one side of it. On the bone side 
put knife-marks one-half as deep as it is thick, 
as shown in the figure. Then cut into 2 inches 
by II4 inches. 

( b ) Put into the cut flat fish 'Yz teaspoonf ul 
of ginger juice, 1 tablespoonful of Fun Wine, 
1 teaspoonf ul of crab juice. 

(c) Soak 2 cups of dry mushrooms for % 
hour. 

(d) Cut 1 cup of celery, 1 pound of any 
vegetable, a few pieces of pork, and a Chinese 
onion into pieces 1^ inches long. 

( e ) Cook the mushrooms, celery, vegetables, 
and pork in an oiled pan with primary soup 
until done. 



178 THE CHINESE COOK BOOK 

(/) Put the fish into a very hot, oiled pan. 
Keep turning until it is rolled up like a piece 
of cigarette. Add the other ingredients and 
mix well. 

{g) Add Chinese gravy. 



THE CHINESE COOK BOOK 179 

DRY FLAT FISH SOUP 
yL Wx W 

YOUT YUE TONG 

1 pound dry flat fish 

% teaspoonful alkaline solution 

12 cups primary soup 

(a) Cover the dry flat fish with cold water. 
Add the alkaline solution. (Get this from a 
Chinese grocery store.) Soak for 15 minutes. 
Wash thoroughly, take out the bones. 

(b) Cook the fish in plain water for 3 hours. 
Change the water several times while cooking. 
Then cook for 15 minutes in the primary soup. 

Serve with the soup. Put into it a few drops 
of sesamum-seed oil. 



180 THE CHINESE COOK BOOK 

ROAST DRY FLAT FISH 

m X M 

SUE YOU YUE 

1% pounds dry flat fish 
1 tablespoonful peanut oil 
1 cup red vinegar 
A few drops sesamum-seed oil 

(a) Wash the dry flat fish thoroughly. Rub 
over it a coating of oil or lard. Place on top 
of a charcoal fire by means of a wire. It is 
done when there are bubbles on the surface. 
Turn over and continue the same. Be careful 
not to let it get burnt. 

(b) Tear the fish into threads. Mix with 
these threads the sesamum-seed oil, peanut oil, 
and red vinegar. Sugar to suit the taste. 




How to put knife marks on bone side of dry flat fish 



THE CHINESE COOK BOOK 181 
STOVE PARTY 

DAK, BIN LO 

In cool winter evenings this party is very 
often found in the Chinese houses. 

Put a small stove in the center of the table. 
On top of it place a pan of boiling primary 
soup. Cut into thin pieces 6 pounds of any 
food at all — such as pike, chicken meat, shrimp, 
beef, flat fish, etc. This food is uncooked. 

Place one piece of it in the boiling primary 
soup for 2 minutes, using a fork or a chop -stick 
to pick it up witho Keep moving. 

Now put it into a bowl containing 1 well- 
beaten egg, 1 tablespoonful of Chinese sauce, 
% teaspoonful of oil, and a few drops of sesa- 
mum-seed oil. It is now ready to eat. One 
bowl of this egg should be served to each per- 
son. 

Two forks or two pairs of chop-sticks are 
required for each person, one used for putting 
the meat into the pan, the other for eating. 



182 THE CHINESE COOK BOOK 

RICE 

/s. -At: 



BO FON 

To 1 cup of rice use 2^4 cups of water. 

Cook in a covered pan, over a hot fire, until 
the water has evaporated. Remove to the 
back of the stove for a few minutes. Then 
take from the stove and keep the pan covered 
for 10 minutes. 

The flavor of the rice is greatly improved 
by adding butter and salt. 



THE CHINESE COOK BOOK 183 
FRIED RICE 

CHOW LON TON 

4 bowls cooked rice 

% pounds chicken or pork cut into cubes 
2 cups secondary vegetables 

5 eggs 

1 cup primary soup 

(a) Put the rice in a hot, oiled pan and 
cook until it changes color, turning frequently 
with a cooking-shovel. 

(b) Fry the chicken and secondary vege- 
tables for 3 minutes in a hot, oiled pan. Add 
cold water and cook for 15 minutes. Pour 
off the water and add the rice. 

(c) Beat the eggs well and add to the rice. 

(d) Add the primary soup and continue to 
cook until the egg appears to be done. 



184, THE CHINESE COOK BOOK 

CHINESE MEAT BISCUIT 
4 ^ ^ 

SANG YORK BOW 

6 cups flour 

1 yeast cake 

2 small tablespoonfuls salt 
1 tablespoonful sugar 

3 potatoes 

1 tablespoonful lard 

(a) Wash and pare the potatoes. Cover 
with cold water. Boil until tender. Mash 
the potatoes in the same water in which they 
are boiled. Let stand until just luke-warm. 

(fo) Put in the salt and sugar. 

(c) Add the lard and yeast cake. Dissolve 
thoroughly. 

(d) Sift the flour thoroughly and put into 
a pan. Make a hole in the middle of it. 
Slowly pour in the potato mixture. Mix well. 

(e) Dredge the hands well with flour. 
Turn the dough out on the mixing-board. Use 
as little flour as possible on the hands when 
kneading the dough — only enough to keep the 



THE CHINESE COOK BOOK 185 

dough from sticking to the hands. Knead for 
10 minutes. 

(/) Put into a pan. Cover well with a 
towel and let stand over night. 

{g) In the morning turn out on the mixing- 
board. Divide in half, as this quantity makes 
2 nice loaves of bread. Now knead each loaf 
separately. Let stand until it rises to double 
the size. 

{h) Cut into the size of biscuits, and roll 
flat. 

(i) Add chopped roast pork, chopped frank- 
furter, red cheese, and salt, and wrap up into 
a ball. Close it carefully, making a perfect 
ball of it. The amount of meat and cheese 
should be about one-half that of the dough. 

{j) Place in a double-boiler for 10 minutes 
before putting on the stove. Steam for % 
hour. 



186 THE CHINESE COOK BOOK 



ALMOND CAKE 

^ t. m 

HON YUN BUEN 

1 pound flour 

Y2 pound sugar 

% pound lard 

5 eggs 

% teaspoonful alkaline solution 

(a) Mix the flour, sugar, lard, eggs, and 
solution well on a suitable board. Add a little 
quantity of lard at a time until every particle 
of flour will contain an equal amount of each 
substance. 

(b) Make into a cake of any desired size. 
In the center of each place an almond. 

(c) Put into a suitable pan and bake in the 
oven until nicely browned. The length of time 
depends on the temperature of the oven and 
the amount of cake. 



THE CHINESE COOK BOOK 187 
CHINESE SPONGE CAKE 

GUY DON GO 

10 eggs 

1 pound sugar 

S/3 pound flour 

A few drops of lemon juice 

(a) Beat the eggs in a suitable bowl. Mix 
well with sugar. Beat for an hour, being care- 
ful always to beat in one direction. 

(b) Mix with the flour and lemon juice. 

(c) Put into a suitable pan and steam for 
% hour. 



188 THE CHINESE COOK BOOK 



WATER CHESTNUT PUDDING 

MAR TI GO 

5 cups water chestnut powder 
1 cup sugar 

6 cups water 

(a) Dissolve the water chestnut powder in 
a little cold water. Mash well. 

(b) Now add the sugar and the 6 cups of 
water. Stir well. 

(c) Put into a suitable pan. Steam until 
done (about 1 hour). 



THE CHINESE COOK BOOK 189 

LILY-ROOT PUDDING 

H ^ ^ 

OUT FUN GO 

2 cups lily-root powder 
1 cup sugar 
6 cups water 

(a) Dissolve the lily-root powder in a small 
quantity of cold water. Mash well. 

(b) To this add the 6 cups of water and the 
sugar. Stir well. 

(c) Put into a suitable pan. Steam until 
done (about 1 hour). 



190 THE CHINESE COOK BOOK 

GRAY POTATO PUDDING 

wo TOU GO 

1 cup dry pork 

1 cup dry shrimp 

1 cup dry Chinese olives 

1 cup dry Chinese frankfurters 

1 cup dry Chinese onions 

2 pounds gray potatoes 

1 pound Chinese gim-flower 

(a) Cut into small pieces the pork, shrimp, 
olives, frankfurters, and onions. 

(6) Pare the potatoes. Rub them on a 
rough grater, or on a board having plenty of 
nails pointing out 1/16 inch. 

(c) Mix all of the ingredients together with 
2 bowls of plain cold water. Salt to suit the 
taste. 

(d) Put into a suitable pan and steam for 
1 hour. 



THE CHINESE COOK BOOK 191 
PEANUT CANDY 

^ ^ m 

FAR SUNG TONG 

1 pound peanuts 
% pound sugar 

(a) Fry the nuts in a hot pan for 10 min- 
utes. Take off the skins. 

(fo) Put 1 bowl of water in a hot, oiled pan. 
To this add the sugar. Cook, stirring con- 
stantly, until there is no water left. 

(c) Mix the peanuts with the sugar on a 
board. Roll while Tiot until the mixture is l/o 
inch thick. Let cool. 

(d) Cut to desired size. 



192 . THE CHINESE COOK BOOK 



SESAMUM-SEED CANDY 



GE MAR TONG 

1 pound sugar 

4 ounces cornstarch 

2 handfuls sesamum-seeds 

(a) Oil pan well. Pour into it 1 bowl of 
water and then the sugar and cornstarch. 
Cook until no water is left. 

(h) Roll out on a board sprinkled with the 
sesamum-seeds. Roll into balls or bars. Let 
cool. 



CONCLUSION 

THE CHEMISTRY OF FOODS 

The most important thing is that food 
should be of the proper quahty. Quahty is 
more important than quantity. Food must 
also be of the right kind and in season. 

A cook should know what the different foods 
contain, so that he can pick out the most nu- 
tritious. 

Fat only is not a benefit to the body, but 
when combined with other foods it is used as 
fuel. 

The value of food as a source of energy is 
stated by a heat unit called a calory. A calory 
is the amount of heat required to raise the tem- 
perature of one kilogram of water one degree 
centigrade. The fuel value of foods may be 
computed in a different manner. 

Different foods require different lengths of 
time for digestion. 

The following table gives approximately the 

193 



194 THE CHINESE COOK BOOK! 

time it takes each substance to be digested and 
the number of calories developed per ounce. 

Number of 

Number of ounces hours for 

Food ^er 100 calories digestion 

Almonds 160 2% 

Bamboo shoot 137 3 

Barley 2% 

Beans 9.M 2 

Bean Cake 192 3 

Beef 1.4 4 

Celery 5.3 31/2 

Chestnuts 70.3 3 

Chestnuts (dried) 30 31/2 

Chicken 3.24 21/2 

Cornstarch 3 

Dates 101 9. 

Duck 65.6 41/2 

Eggs 2.1 2 to 31/2 

Fish 4.85 3 

Fowl 6^,6 3 

Chinese Ham 1.21 4 to 5 

Lamb 51.2 21/2 to 31/2 

Lettuce 15.2 234 

Lobster 4.13 4 

Melon, East 25.7 1% 

Melon, Star 18 11/2 

Muskmelon 11.6 1% 

Mushrooms 13.1 1% 

Mushrooms (dried) 2.4 2% 

Nuts 189.4 2 to 3 



THE CHINESE COOK BOOK 



195 









Number of 




Number of ounces 


hours for 


Food 


per 


100 calories 


digestion 


Oysters 




6.82 


21/4 


Oysters (dried) 




1.9 


33/4 


Peanuts 




.m 


3 


Potatoes 




24.1 


21/4 


Potatoes (gray) 




27.6 


31/2 


Pepper 






21/2 


Quail 




48.4 




Rice 




3.1 


3 


Sugar 




.86 




Tomato (Chinese) 




3.24 


2% 


Turkey 




85 


3 to 4 


Walnuts 




189.4 


31/2 


Water Chestnuts 




97.6 


234 


Watermelon 




.27 


1 



Foods have two purposes : first, the repair of 
muscular waste ; second, the supply of the body 
with fuel to keep its heat at about 98°. Both 
are necessary to life. 

Nitrogen is the muscle making substance. 
It is an important ingredient of albumin, 
which is found in its most perfect form in the 
white of an egg. Ham, beef, venison, chicken, 
and beans also are rich in nitrogen. 

The carbon needed to keep up the body's 
heat is found in rice, cornstarch, potatoes, 
beans and oil. 



196 THE CHINESE COOK BOOK 

Onion also is valuable as a food. 

Too much fat is not healthful for the body. 

Man under varying conditions spends dif- 
ferent numbers of calories of heat. The fol- 
lowing table gives approximately the hourly 
expenditure of energy of the normal person 
when asleep, awake, at work, and at rest. 



Condition of muscular Average calories 


Activity 


per hour 


When sleeping 


Q5 calories 


When sitting up 


100 


In light exercise 


170 


In moderately active muscular exer- 




cise 


290 


In severe active muscular exercise 


450 " 


In very severe active muscular exer- 




cise 


650 « 



Now, having considered the kinds of food 
necessary for health, let us see why Chinese 
food is better than ordinary food. 

Meats contain too much nitrogen in propor- 
tion to other substances. Vegetables contain 
everything necessary to sustain life. But a 
pure vegetable diet has much waste material, 
such as the cellulose forming the walls of the 
plant-cells, which is indigestible. Hence when 



THE CHINESE COOK BOOK 197 

the two are combined in the right proportion 
the diet is the best possible for man. 

Chinese food furnishes just this mixed diet. 

When a man sees or smells something that is 
tasty his mouth begins to water. The water is 
a dilution of hydrochloric acid, with which 
food is digested. If he does not chew his food 
long enough to let the water form and mix 
with the food, he has a sickness known as in- 
digestion. When he goes to a physician the 
physician will give him some form of dilute 
hydrochloric acid to digest his undigested food, 
and so he will feel all right. Since Chinese 
food is prepared in so tasty as well as fancy a 
way, it makes one's mouth water the moment 
you look at it. Therefore it makes indigestion 
impossible. 



198 THE CHINESE COOK BOOK 

Names of Stores and Noodle Shops Where 
Chinese Groceries May Be Secured 

Hip Chung Wing 

Chinese Chop Suey Supply 
11 Mott Street 

New York City- 
Tuck High Company 

Chinese Grocery Store 
19 Mott Street 

New York City 

Quong Yee Sing Company 
Chinese Grocery Store 
32 Mott Street 

New York City 

Tai Jan & Company 

Chop Suey Supply 
45 Mott Street 

New York City 

Quong Tuck Wing Company 
Chop Suey Supply 
59 Mott Street 

New York City 

!Y"at Kan Min Company 
Noodle Shop 

192 Park Row 

New York City 

Any one starting a Chinese restaurant can get all 
the necessary supplies, such as chinaware, Chinese 
furniture, etc., from Soy Kee & Company, Nos. 7 
and 9 Mott Street, New York City. 



THE CHINESE COOK BOOK 



199 



List of Articles with Approximate Prices 
AND Chinese Signs 

Articles Chinese Signs Price Per 

Alkaline Solution ^^ 7lC $ .05 small bottle 

-Almonds, Salted ^. fe!^ ^ t .75 pound 
Bean Cake S # ^ 
Bean Sprout Z^ ^ 
Bean Stick # H' __ 
Beans, Red ^ >'J^_fi 
Beans, White 3. 
Bird Nest ^ ?g 
*Bug Kay ;|b JD 
Calcium Powder ^ W 
Cheese, Red ^ ?L 
Cheese, White # % 
Chestnuts, Water j^ ]/C 
Chow Chow JR ^ 
Chow Min !^ © 
Dates, Red IX ^ 
Dong Chong Chow ^ 31 ^ 
Dong Sum ^ ^^ 
Flour, Chinese Jim j5 ^|t /Ry 

Frankfurters M J3§ 

* Bug Kay is a plant used for nourishment. 



.02S 


> piece 


.15 


pound 


.24 


pound 


.12 


pound 


.08 


pound 


2.50 


pound 


.10 


handful 


.10 


tablespoonful 


.25 


jar 


.24 


jar 


.25 


pound 


.23 


jar 


.10 


pound 


.01 


piece 


.25 


small bundle 


.10 


handful 


.25 


pound 


,55 


pound 



200 



THE CHINESE COOK BOOK 



Articles Chinese Signs 


Price 


Per 


Fungus "JX -R- 


$ .10 


handful 


Fun Wine ^ J® 


.05 


handful 


Garlic, Dry H H ^ 


.10 


teaspoonful 


Gay Zee ffi ^ 


.01 


piece 


Ginger ^ ^ 


.15 


jar 


Ginger, Sour |^ ^ 


.20 


jar 


Gong Chung ^ ^ 


.50 


pound 


Ham, Chinese ^C Jil 


.10 


handful 


Lily-Flower, Dry ^ ^f 


.25 


pound 


Lily-root Powder %% >Kf 


.10 


pound 


|-~Melon, East 1^ iR 


.15 


pound 


Melon, Star ^^ JR 


.88 


pound 


Mushrooms ^ ^ 


1.40 


pound 


Mushrooms, Dry ^^ ^§ 


.13 


pound 


Noodles 1® 


.50 


pound 


Nuts, Lotus ^ "^ 


.35 


pound 


Nuts, White Q ^ 


.10 


handful 


Octogon Spicery /v ^ 


.40 


pound 


Olives, Chinese ^1% ^ 


.05 


small bundle 


Onions, Chinese ^ ^ 


.75 


pound 


Oysters, Dry ^ ;^ 


.23 


pound 


Peanut Oil ^ ^^ 


.16 


can 


Pineapple, Canned 5F SS J^M 


. .16 


pound 


Potatoes, Gray ^ @ 


.15 


pound 


Rice fiiie . ^ , . 


.1.25 


bottle 


fi tn* a' ^j ■ 


^^■1 





THE CHINESE COOK BOOK 



201 



Articles Chinese Signs 


Pric^ 


Per 


Sauce, Chinese (See Yout) flj^ vffi 


$ .40 


bottle 


Sauce Residue, Chinese j^ ^ 


.15 


jar 


Sauce, Sweet (Cheu-You) 3^ ^ 


.36 


bottle 


Sesamum-seed ^ JK 


1.25 


pound 


Sesamum-seed Oil Jft :^ 


.44 


bottle 


Shark Fins ^, M 


2.60 


pound 


Shrimp, Dry 4g ;^ 


.50 


pound 


Spicery Powder # )|4 ^ 


.10 


spoonful 


Tomato, Chinese ^ J[R 


.15 


pound 


Vermicelli, Chinese )^ ^ 


.18 


pound 


Vinegar, Red ^ gg 


.35 


bottle 


Walnuts ^ ll 


.25 


pound 


Why Shon V§ ill 


.10 


handful 


Cooking-shovel ^M 


.35 


piece 


Double-boiler ^ ^ 


3.00 


set 


Frying-pan ^ ^ 


2.50 


piece 


Ladle ^ ^ 


.25 


piece 



^^. "^ .<y ^^ " "^ ° ^0 ^^ -...* 











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